white bread

White bread is a common food made from flour, water, salt, and yeast. The milling process separates the endosperm from the outer coverings and germ of the wheat grain. White flour typically constitutes about 72% of the grain but lacks much of the germ and bran, which contain B vitamins and dietary fiber.123

Historically, baking began with roasting grains, then cooking them with water to form gruel, and eventually baking a layer of gruel on hot stones to create primitive flatbreads. The development of ovens and the understanding of fermentation led to the creation of leavened loaves, with wheat flour becoming preferred for its response to fermentation. In modern times, white bread in many countries is enriched with synthetic vitamins to compensate for nutrient loss during processing.43