Fermented wheat flour is a clean label, natural alternative to synthetic preservatives such as calcium propionate.
Breads generally have high water activity (aw > 0,9). When bread comes out from the oven it is almost sterile but gets contaminated with moulds and bacteria during cooling down, slicing and packaging. The high aw makes it even more vulnerable to microbial spoilage.
The inclusion of Fermented wheat flour in a regular white bread recipe will not change the color or the finished appearance of the baked bread.