What does the refinement of whole grains transform whole-wheat flour into?

Here's why:

* Whole grains contain the entire kernel: the bran (outer layer), the germ (nutrient-rich core), and the endosperm (starchy part).

* White flour is made from the endosperm only. The bran and germ are removed during processing.

This removal of the bran and germ is what leads to the following changes:

* Loss of nutrients: The bran and germ are rich in fiber, vitamins, and minerals, which are lost during the refining process.

* Longer shelf life: The bran and germ contain oils that can cause the flour to go rancid more quickly. Removing them extends the shelf life of white flour.

* Finer texture: White flour is smoother and finer than whole-wheat flour because it lacks the bran particles. This makes it easier to work with in baking.

While white flour is more refined and has a longer shelf life, it is less nutritious than whole-wheat flour.