What is removed during the refining process of flour?

During the refining process of flour, the goal is to produce a fine, white flour that has a longer shelf life and a finer texture. In this process, the bran, germ, and husk are removed from the grain.

The bran is the outer layer of the grain that is rich in fiber and nutrients, while the germ is the nutrient-rich part of the seed that could grow into a new plant. The husk is the inedible outer covering that protects the seed. Removing these components leads to a flour that primarily consists of the endosperm, which is the starchy part of the grain.

By eliminating the bran and germ, the flour loses some fiber, vitamins, and minerals but gains a lighter texture and improved baking qualities. This refining process is common in the production of white flour, which is used widely in baking and cooking. The choices involving only the endosperm or just the bran do not capture the full scope of the refinement process, as both bran and germ have to be removed to produce refined flour.