The thinner the flour particles are, the better the reflection of light and the whiter the flour. However, not all wheat endosperm can be ground to the same fineness, which is closely related to the protein content.
According to the protein content flour divided into:
Darker color, more suitable for making bread
Milky white color, suitable for making buns and noodles
The color is whiter, which is more suitable for making cakes, biscuits and pastries with fluffy and crisp taste.
The whiter the flour, be careful with the brightener