white flour

White flour is a refined grain product made by milling and processing wheat (Triticum aestivum) kernels to remove the bran and germ, leaving primarily the starchy endosperm. The resulting powder is fine, pale, and uniform in texture. Most commercial white flour is bleached chemically (using agents like benzoyl peroxide) to enhance whiteness and oxidize gluten, or aged naturally over several months. The protein content typically ranges from 8-14%, depending on the wheat variety and intended use. Common types include all-purpose flour (the most versatile standard), bread flour (higher protein content for structure), cake flour (lower protein for tenderness), and pastry flour (medium protein for flaky textures).

White flour serves as the foundational ingredient in countless baked goods, including bread, cakes, pastries, cookies, and noodles across global cuisines. It functions as a thickening agent in gravies, sauces, and roux-based preparations, and as a coating for fried foods. In bread-making, the gluten network developed through hydration and kneading provides structure and rise. In pastry work, precise ratios of flour to fat and liquid determine texture—high ratios create tough structures suited to bread, while lower ratios yield tender cakes and delicate pastries. White flour's neutral flavor and reliable performance make it the predominant flour in Western baking and many Asian noodle traditions.