How is white flour made?

White flour is made from wheat kernels, but it undergoes a significant processing journey to achieve its pale color and fine texture. Here's a breakdown of the process:

1. Wheat Harvesting: The process begins with harvesting wheat grain from fields.

2. Cleaning: The harvested wheat is cleaned to remove impurities like dirt, straw, and foreign objects.

3. Milling: The cleaned wheat is then sent to a mill where it's ground into flour.

4. Separation: The milling process separates the wheat kernel into different components:

* Endosperm: This is the largest part of the kernel and contains mostly starch. This is what is used to make white flour.

* Germ: This is the nutrient-rich, oily part of the kernel.

* Bran: This is the fibrous outer layer of the kernel.

5. Refining: The endosperm is further refined to remove the bran and germ. This is done by using sieves and air currents to separate the components.

6. Bleaching (Optional): To achieve the characteristic white color, some white flour is treated with bleaching agents like chlorine dioxide or benzoyl peroxide. These agents break down pigments in the flour.

7. Enrichment: To restore some of the nutrients lost during processing, white flour is often enriched with vitamins and minerals like thiamin, riboflavin, niacin, and iron.

8. Packaging: The final product is packaged for commercial distribution.

Key differences between white flour and whole wheat flour:

* White flour: Only the endosperm is used, resulting in a pale color, fine texture, and a lower nutrient content.

* Whole wheat flour: The entire kernel is used (endosperm, germ, and bran), resulting in a darker color, coarser texture, and a higher nutrient content.

Important Note: While white flour is a staple in many cuisines, its refining process removes much of the fiber, vitamins, and minerals naturally present in wheat. Whole wheat flour is considered a healthier option due to its higher nutritional content.