of white flour

White flour is a refined grain product made by milling and processing the endosperm of wheat kernels (Triticum species), with the bran and germ removed. The milling process involves grinding the starchy interior portion of the wheat berry and often includes bleaching to enhance whiteness and improve baking characteristics. White flour typically contains 10-14% protein and is classified by protein content into cake flour (7-9%), all-purpose flour (10-12%), and bread flour (12-14%). In many countries, white flour is fortified with iron and B vitamins to replace nutrients lost during refinement, and may be enriched with additional compounds such as malted barley flour or ascorbic acid to improve dough development and volume.

The resulting product is pale, fine-textured, and neutral in flavor, making it the most versatile flour for both sweet and savory applications.

White flour is the foundation of Western baking and is used extensively in bread, cakes, pastries, cookies, and other baked goods. It serves as a thickening agent in sauces and gravies (roux), a batter coating for frying, and a dusting ingredient for work surfaces. In bread-making, higher-protein bread flours develop strong gluten networks for structure, while lower-protein cake flours produce tender crumb due to reduced gluten formation. All-purpose white flour remains the most common choice for everyday baking, requiring minimal adjustments across recipes. White flour is central to pastry-making traditions worldwide, from French pâte brisée and pâte feuilletée to Italian pasta and pizza dough, and Asian noodles.