Over the next few centuries, food would become more and more refined. Advances in milling removed the germ and bran from rice, leaving only the starchy white seed. Roller mills (and, later, steam mills) ripped the germ and bran from wheat, leaving only a soft, white flour. Meats, fruits, and vegetables were canned and bottled. All these methods extended the shelf life of foods and made them more accessible to the public. But they also made foods mushy and soft.
