White bread

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White bread

White bread (/waɪt brɛd/) is a type of bread which is usually 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.

Etymology

The term "white bread" is derived from the white color of the bread. This color is achieved by using flour that has had the bran and germ removed during the milling process.

History

White bread has been consumed for thousands of years, but it became especially popular in the 20th century with the advent of industrialized bread making methods. The Chorleywood bread process, developed in the UK in 1961, significantly reduced the time required to produce a loaf of white bread, contributing to its popularity.

Nutritional value

White bread is often criticized for its low nutritional value compared to whole grain bread. The milling process removes the bran and germ of the wheat grain, which contain most of the fiber and nutrients. However, many types of white bread are fortified with vitamins and minerals to improve their nutritional profile.

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