The milling systems with a lower extraction percentage discard most of the rancidity-prone nutritional minerals and oils associated with the bran and germ elements,[2] of the wheat kernel.
[3] Baking functionality is the other issue, with increased loaf volume accomplished by simply removing just the larger flour particles.
However, higher-extraction flour also retains the sensory flavors and nutrition associated with the smaller bran and germ elements that are also extracted along with the endosperm.
“White flour”, extracted from whole grains by roller mills that eliminates the rancidity prone bran and germ elements of the wheat kernel was introduced in the late 19th century.
Higher extraction rates just focus on the elimination of the larger flour particles to increase loaf volume while retaining the majority of the nutritional bran and germ elements along with the endosperm.