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White bread is made from wheat flour from which the bran and the germ have been removed through a process known as milling. The current popularity of white bread is a response to the adaptation of the grocery business to modern commerce. Milling gives white flour a longer shelf life by removing the bran which contains oil, allowing products made with it, like white bread, the ability to survive storage and transit times. In addition, the flour used in white bread is often bleached using potassium bromate or chlorine dioxide gas to remove any slight yellow color and make its baking properties more predictable.