Bread flour

Bleached wheat flour is a refined flour that has been chemically treated to improve its baking properties. The bleaching process can reduce some nutritional content, but it enhances the flour's texture and color. It is commonly used in baking for its consistent results.

Malted barley flour is used to enhance the flavor and texture of baked goods. It contains enzymes that help break down starches into sugars, improving yeast fermentation. This ingredient is often added in small amounts to improve the quality of bread.

Ascorbic acid, also known as vitamin C, is used as a dough conditioner in bread making. It strengthens the dough and improves its elasticity, resulting in better volume and texture. While it is a vitamin, its primary role here is functional rather than nutritional.

Niacin, or vitamin B3, is added to enriched flours to replace nutrients lost during processing. It plays a role in energy metabolism and maintaining healthy skin and nerves. In this context, it is primarily a fortifying agent.

Reduced iron is added to flour to fortify it with iron, an essential mineral for oxygen transport in the blood. It helps prevent iron-deficiency anemia, especially in populations with low dietary iron intake. This form of iron is commonly used in food fortification.

Thiamine mononitrate is a synthetic form of vitamin B1 used to fortify flour. It is essential for carbohydrate metabolism and nerve function. This fortification helps replace nutrients lost during the refining process.

Riboflavin, or vitamin B2, is added to enriched flours to restore nutrients lost during processing. It plays a crucial role in energy production and cellular function. Its addition ensures that the flour meets nutritional standards.

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. Its inclusion in flour helps ensure adequate intake in the general population.