Fortified wheat flour offers consumers added nutritional value

Wheat flour should be judged by more than its carbohydrate and gluten content, according to Sandjaja, head of nutrition studies at the Indonesian Nutritionists Association.

He said flour sold in Indonesia must contain added micronutrients under national standards. Premium wheat flour must be enriched with a premix of micronutrient compounds.

The nutrients listed include iron, zinc, vitamins B1 and B2, and folic acid. Iron can help prevent iron-deficiency anaemia, zinc supports immune function and metabolism, and vitamins B1 and B2 contribute to energy metabolism. Folic acid supports cell formation and is needed during pregnancy to help prevent neural tube defects in fetuses.

Sandjaja said fortification means wheat flour can contribute to people’s micronutrient intake as well as provide carbohydrates. He advised consumers to read nutrition and fortification information on packaging, while also checking that the flour is fine, free of lumps and not musty-smelling.

The article cites Sania wheat flour as one product that lists fortified micronutrients on its packaging. Flour quality also affects cooking results, including dough elasticity, rising ability and the texture of finished food.

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Wheat flour on the market must contain added micronutrients through SNI regulation. Premium wheat flour must be enriched with a mixture of micronutrient compounds, or premix.