White bread is bread baked from refined white flour — flour from which the bran and germ have been removed, leaving mostly starch and protein. It is soft, mild, and pale, with the tender crumb and thin crust that made it the aspirational loaf of the industrial age. Nutritionally it is poorer than wholemeal: the refining strips away fibre, B vitamins, iron, and phytochemicals, though in many countries white flour is fortified with some of these by law. Its high glycaemic index means it raises blood sugar quickly. It keeps and slices conveniently, which sustains its popularity, but dietary guidance consistently favours whole-grain breads for everyday eating.