White Wheat Flour (Industrial, Unbleached, Enriched)
White wheat flour is a staple ingredient in countless baked goods and culinary creations, prized for its fine texture and versatile properties. This particular type of wheat flour is industrially processed and enriched to ensure it meets nutritional standards, providing a solid foundation for many recipes. The unbleached form retains some of the natural properties of wheat, making it a reliable choice for everyday baking and cooking needs. Whether used in breads, cakes, pastries, or as a thickening agent, unbleached, enriched white wheat flour is a pantry essential.
Nutritional Information per 100g
| Nutrient | Amount |
|---|---|
| Energy | 366 kcal |
| Protein | 9.71 g |
| Fat | 1.48 g |
| Saturated Fat | 0.302 g |
| Carbohydrates | 76.22 g |
| Fiber | 2.4 g |
| Sugar | 0.49 g |
| Calcium | 20.0 mg |
| Iron | 5.06 mg |
| Magnesium | 25.0 mg |
| Phosphorus | 107.0 mg |
| Potassium | 149.0 mg |
| Sodium | 2.0 mg |
| Zinc | 1.02 mg |
| Copper | 0.188 mcg |
| Manganese | 0.818 mg |
| Selenium | 14.6 mcg |
| Vitamin C | 0.0 mg |
| Thiamin (Vitamin B1) | 0.736 mg |
| Riboflavin (Vitamin B2) | 0.445 mg |
| Niacin (Vitamin B3) | 5.953 mg |
| Vitamin B6 | 0.037 mg |
| Folate | 31.0 mcg |
| Vitamin B12 | 0.0 mcg |
| Vitamin A | 0.0 mcg |
| Vitamin E | 0.38 mg |
| Vitamin D2 | 0.0 mcg |
Allergen Information:
This ingredient contains gluten and may not be suitable for individuals with celiac disease or gluten sensitivity. It may also contain traces of other allergens depending on the processing environment.
Dietary Preferences:
- Vegan: Yes
- Vegetarian: Yes
- Gluten-Free: No
- Kosher: May vary depending on the brand and certification.
- Non-GMO: May vary depending on the brand and source.
Advice for Use:
Unbleached, enriched white wheat flour is best suited for applications where a light, airy texture is desired, such as in cakes, cookies, and breads. The addition of enrichment ensures a higher content of B vitamins and iron, which helps improve the nutritional profile of the flour. However, itβs important to note that while this flour provides a good source of energy and essential nutrients, it lacks the fiber content found in whole wheat flour. For recipes requiring a more robust texture and higher fiber content, consider substituting with whole wheat flour or other whole-grain flours.
When storing white wheat flour, keep it in an airtight container in a cool, dry place to maintain its freshness and prevent exposure to moisture, which can cause clumping or spoilage. For extended shelf life, some opt to refrigerate or freeze flour to avoid the degradation of quality over time.
Conclusion:
White wheat flour (industrial, unbleached, enriched) serves as a versatile and essential ingredient in many kitchens. Its fine texture and ability to support a wide range of recipes make it an indispensable staple. Despite its high carbohydrate content, it offers some important vitamins and minerals, making it a relatively nutritious option for everyday baking and cooking. However, those with dietary restrictions, particularly related to gluten, should be cautious and consider alternative flours for their recipes.
