White bread typically refers to
breads 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. This milling process can give white flour a longer
shelf life by removing the natural oils from the whole grain. Removing the oil allows products made with the flour, like white bread, to be stored for longer periods of time avoiding potential
rancidity.