White flour is a refined flour made from wheat grains. During the milling process, the bran and germ are removed, leaving only the starchy endosperm. This results in a fine, white powder that is commonly used in baking and cooking. Due to its processing, white flour has a longer shelf life than whole grain flours. However, it lacks some nutrients and fiber found in whole wheat flour. Many recipes, such as bread, cakes, and pastries, often call for white flour because of its light texture and ability to rise well when combined with yeast.