Flour, bread, white, enriched, unbleached
Whole food · Cereal Grains and Pasta
Enriched unbleached white bread flour is a finely milled, versatile staple with a creamy off-white color and a mild, neutral flavor. It provides a soft, tender crumb and a chewy texture, making it the backbone of countless baked goods. With a substantial 14.3g of protein per 100g, it is a surprisingly significant source of plant-based protein in the diet.
💚 Why it's loved
People love it for its dependable, soft texture and ability to create light, fluffy breads and pastries. It is a cultural staple in many Western cuisines, forming the foundation of everything from everyday sandwich loaves to celebratory cakes.
⚠️ Watch-outs & how to enjoy it better
It is a high-glycemic food that can cause rapid blood-sugar spikes, and its lack of fiber offers little satiety. To counteract this, pair it with protein (like eggs or cheese) or healthy fats (like avocado or olive oil), and consider using it in a 50/50 blend with whole-wheat flour for added fiber.
Key benefits
- High in protein for a grain product (14.3g per 100g).
- Enriched with B vitamins and iron to replace nutrients lost in milling.
- Provides a quick, accessible source of energy from complex carbohydrates.
- Its neutral flavor makes it incredibly versatile for both sweet and savory recipes.
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The 'enrichment' process, mandated in the U.S. since 1941, adds back thiamin, riboflavin, niacin, folic acid, and iron to prevent nutrient deficiencies like pellagra and anemia.
Full nutrition (scales with serving)
| Water | 10.7 g |
| Energy (Atwater General Factors) | 363 kcal |
| Energy (Atwater Specific Factors) | 372 kcal |
| Energy | 363 kcal |
| Energy | 1520 kj |
| Nitrogen | 2.3 g |
| Protein | 14.3 g |
| Total lipid (fat) | 1.6 g |
| Ash | 0.50 g |
| Carbohydrate, by difference | 72.8 g |
| Calcium, Ca | 19.0 mg |
| Iron, Fe | 5.5 mg |
| Magnesium, Mg | 35.9 mg |
| Phosphorus, P | 124 mg |
| Potassium, K | 127 mg |
| Sodium, Na | 3.0 mg |
| Zinc, Zn | 1.1 mg |
| Copper, Cu | 0.19 mg |
| Manganese, Mn | 0.75 mg |
| Selenium, Se | 33.3 ug |
| Molybdenum, Mo | 36.6 ug |
| Thiamin | 0.95 mg |
| Riboflavin | 0.44 mg |
| Niacin | 6.6 mg |
| Vitamin B-6 | 0.08 mg |
| Folate, total | 145 ug |
FAQ
What is the difference between bleached and unbleached white flour?
Unbleached flour is naturally aged by exposure to oxygen, resulting in a slightly off-white color and denser texture. Bleached flour is chemically treated to whiten it and create a softer, finer crumb.
Why is white bread flour higher in protein than all-purpose flour?
Bread flour is milled from hard wheat varieties with higher gluten content, which provides the structure and chewiness needed for yeast breads.
Is enriched white flour healthy?
It provides essential nutrients like iron and B vitamins, but it lacks the fiber and phytonutrients of whole-wheat flour. It's best used in moderation and balanced with other whole foods.