white flour

White flour is made from milled wheat grains, with the germ and bran removed, leaving the endosperm. This process results in a lighter color and softer grain compared to whole wheat flour. The protein component of wheat flour, known as gluten, is crucial for baking. When mixed with water, gluten forms an elastic network that traps gas, allowing baked goods to rise and develop a spongy structure.1234

The suitability of flour for different baked goods depends on its gluten content. Low-protein, soft-wheat flour is ideal for cakes and pastries, while high-protein, hard-wheat flour is better for bread and rolls that require a more elastic dough. Flour can be aged naturally or bleached with chemicals to improve its baking qualities, with bleaching speeding up the process and resulting in a more consistent product.32