Fats in the germ and bran are eliminated through milling so that the flour has a longer shelf life. This process separates the endosperm, the grain’s cell tissue, which will be ground and sieved several times until the particle of the grain is the right size according to the type of cooking it is meant to be used for. The flour then undergoes bleaching to eliminate the yellowish color due to the presence of xanthophyll. Doing so, however, also removes all of the vitamin E present. The flour must then be fermented with chlorine dioxide. Fermenting the flour improves the quality of dough, making it more resistant and elastic.