Enriched flour is flour that has had specific nutrients added back to it that were lost during processing, such as iron and B vitamins (folic acid, riboflavin, niacin, and thiamine) . Calcium may also be supplemented. The purpose of enriching flour is to replenish the nutrients in the flour to match the nutritional status of the unrefined product. This differentiates enrichment from fortification, which is the process of introducing new nutrients to a food. Enriched flour is derived by grinding wheat grain after the bran and germ are extracted, leaving only the endosperm as the main constituent of the flour. The endosperm is devoid of major nutrients, fibers, and proteins, making enriched flour less healthy than whole wheat flour.

It is important to note that enriched flour is not the same as whole wheat flour. Whole wheat flour contains all three components of a wheat grain: germ, bran, and endosperm. This flour is coarse and dense and contains all the healthy nutrients. Enriched flour, on the other hand, is processed and refined, which removes two portions called the bran and the germ. Bran is the fiber-rich portion that contains protein and a variety of minerals, while the germ is rich in B-vitamins and minerals that are essential for health. What’s left after processing is the portion called the endosperm.

In summary, enriched flour is flour that has had specific nutrients added back to it that were lost during processing, while whole wheat flour contains all three components of a wheat grain and is considered healthier than enriched flour.