White bread typically refers to breads made from wheat flour from which the bran and the germ layers have been removed (and set aside) from the whole wheatberry as part of the flour grinding or milling process, producing a light colored flour. This milling process can give white flour a longer shelf life by removing the natural oils (and some vitamins and nutrients) from the whole grain. 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 may be bleached, that is lightened further, by the use of chemicals such as potassium bromate, azodicarbonamide, or chlorine dioxide gas to remove any slight, natural yellow shade and make its baking properties more predictable. Some flour bleaching agents are banned from use in some countries.
Read more about White Bread: White Bread Fortification
Famous quotes containing the words white and/or bread:
“Heaven has its business and earth has its business: those are two separate things. Heaven, that’s the angels’ pasture; they are happy; they don’t have to fret about food and drink. And you can be sure that they have black angels to do the heavy work like laundering the clouds or sweeping the rain and cleaning the sun after a storm, while the white angels sing like nightingales all day long or blow in those little trumpets like they show in the pictures we see in church.”
—Jacques Roumain (1907–1945)
“If you wish to grow thinner, diminish your dinner,
And take to light claret instead of pale ale;
Look down with an utter contempt upon butter,
And never touch bread till it’s toasted—or stale”
—H.S. (Henry Sambrooke)