Enriched flour

Enriched flour is a type of flour to which vitamins and minerals, such as iron, folic acid, and other B vitamins, have been added to improve its nutritional value. It is generally obtained from milled wheat and is widely used in the preparation of breads, cakes, cookies, and other baked goods.

Its origin dates back to public health programs aimed at combating common nutritional deficiencies, especially in populations with high cereal consumption. In many countries, enriched flour is a staple ingredient that contributes to a more balanced diet and helps prevent diseases like anemia.

Among its properties, it stands out for its provision of carbohydrates as an energy source, and the added vitamins and minerals that promote the proper functioning of the body, strengthen the immune system, and aid in the production of red blood cells.

In the context of cooking recipes, enriched flour behaves similarly to traditional white flour, as its texture and ability to form gluten are not significantly altered by the enrichment process.

Synonyms in Spanish from Latin America: fortified flour, vitamin-enriched flour, nutrient-enriched flour.