Endosperm

The largest part of the grain kernel, made mostly of starch with the proteins that form gluten. White flour comes from the endosperm alone, which is why it's milder, lighter, and keeps longer than whole-grain flour. The center of the endosperm usually gives the whitest, finest flour, while the outer parts carry more protein and minerals.

By Henry Hunter · Updated October 1, 2026

Henry's notes from the bench

• When I explain flour to new bakers, I say white flour is just the endosperm. Whole wheat puts the bran and germ back.