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Specialty flours like whole wheat or rye contain more oils than white flour, causing them to go stale faster. Enriched breads with added sugar, milk, or fats like brioche tend to stay fresh longer ...
Removing the oil allows products made with the flour, like white bread, to be stored for longer periods of time avoiding potential rancidity. The flour used in white breads is often bleached further—by the use of flour bleaching agents such as potassium bromate , azodicarbonamide , or chlorine dioxide gas to remove any slight natural yellow ...
Examples of refined grains include white bread, white flour, corn grits and white rice. [2] Refined grains are milled which gives a finer texture and improved shelf life. [3] Because the outer parts of the grain are removed and used for animal feed and non-food use, refined grains have been described as less sustainable than whole grains. [4]
Canadian white bread is a style of bread produced or sold by companies including Pepperidge Farm, Trader Joe's and Bimbo Bakeries USA, that has a heartier [clarification needed] texture than the white bread typically found throughout the United States and Canada.
Flour roller mills were specifically designed to efficiently separate the bran and germ elements of the wheat kernel. What remains is the endosperm, generally referred to as white flour. White flour is often artificially enriched to restore some of the nutrition lost by separating out the bran and the germ elements.
Bread flour or strong flour is always made from hard wheat, usually hard spring wheat. It has a very high protein content, between 10% and 13%, making it excellent for yeast bread baking. It can be white or whole wheat or in between. [3] Cake flour is a finely milled white flour made from soft wheat.