What Is White Bread Made Out Of?

Flour

White bread requires two basic ingredients: flour and liquid. For white bread to achieve its characteristic flavor and texture, wheat flour is used because of its high level of gluten protein and ability to absorb water. Without gluten, bread will not have the strength needed to support a risen bread structure. White and whole wheat flour both begin with the same wheat plant. Whole wheat is coarsely ground, still containing the bran, endosperm and germ. This gives whole wheat flour and the bread made from it a dark color, dense texture and higher amounts of fiber and flavor. Whole wheat flour destined to become white flour must first have the bran and germ separated from the endosperm using a hulling machine at a flour mill. Sifters ensure that once broken from the tougher exterior, the endosperm collects as white flour. Most commercial producers will also add vitamins to the white flour such as iron or B vitamins. White flour might also be bleached to increase its appeal, but it is no different from unbleached white flour.

Liquid

Liquids are added to the flour to make white bread. The choice of liquid will affect the flavor and texture of the finished product, but all liquids act similarly in bread recipes. Without a liquid, the ingredients in white bread would not be able to dissolve and combine, gluten proteins could not form the proper strengthening structure and steam would not be produced during baking resulting in proper rising. Most often in white bread, water is used as the liquid of choice.

Leavening and Flavoring

A leavening agent such as yeast, or a chemical leavening such as baking soda, is optional in white bread. Without the leavening, the bread produced will be a simple flat bread similar to a pancake. The addition of rising ingredients increases the volume of the finished white bread by adding carbon dioxide to the dough through fermentation of yeast or a reaction with the chemical leavening. Flavorings such as salt, sugar and spices, and preservatives to increase shelf-life, can also be added to white bread.

References

• Trivia on White Bread
• The history of bread
• How baking works

Resources

• Wheat Foods Council
• White bread recipes