Bread flour

Unbleached wheat flour is a staple ingredient in baking, providing structure and texture to baked goods. It is minimally processed compared to bleached flour, retaining more natural nutrients. However, it lacks the fiber and nutrients found in whole grain flours.

Niacin, also known as vitamin B3, is added to flour to enrich its nutritional profile. It plays a crucial role in energy metabolism and maintaining healthy skin and nerves. The enrichment process helps prevent deficiencies in populations consuming refined grains.

Iron is an essential mineral added to flour to prevent anemia and support oxygen transport in the blood. It is crucial for maintaining energy levels and cognitive function. The fortification of flour with iron helps address dietary deficiencies.

Thiamine mononitrate is a form of vitamin B1 used to fortify flour, supporting carbohydrate metabolism and nerve function. It is important for energy production and neurological health. Fortification helps prevent thiamine deficiency, especially in diets high in refined grains.

Riboflavin, or vitamin B2, is added to flour to enhance its nutritional value, aiding in energy production and cellular function. It is water-soluble and helps convert food into energy. Fortification ensures adequate intake in populations consuming refined grains.

Folic acid is a synthetic form of vitamin B9 used to fortify flour, crucial for DNA synthesis and cell division. It is particularly important for pregnant women to prevent neural tube defects. Fortification helps prevent folate deficiency in the general population.

Enzymes are added to flour to improve dough handling and bread quality by enhancing fermentation and texture. They are naturally occurring proteins that catalyze biochemical reactions. The use of enzymes in baking is considered safe and effective.