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Wheat germ or wheatgerm is a concentrated source of several essential nutrients, including vitamin E, folate (folic acid), phosphorus, thiamin, zinc, and magnesium, as well as essential fatty acids and fatty alcohols. [10] [11] It is a good source of fiber. [12] White bread is made using flour that has had the germ and bran removed. [13]
Wheat germ oil is extracted from the germ of the wheat kernel, which makes up 2-3% by weight of whole grain wheat. [1] Wheat germ may yield 8-14% of oil in its total content. [1] In a reference amount of 100 grams (3.5 oz), wheat germ oil supplies 884 calories. [2] Wheat germ oil has a high content of vitamin E (149 mg/100g), [2] the content of ...
Fermented wheat germ extract (FWGE), also called fermented wheat germ powder (FWGP), is a concentrated extract of wheat germ derived from the germ (endosperm, or seed) of the wheat plant. FWGE differs from ordinary wheat germ in that it is fermented with baker's yeast to concentrate biologically-active benzoquinones .
Along with the germ, it is an integral part of whole grains, and is often produced as a byproduct of milling in the production of refined grains. Bran is highly nutritious, but is difficult to digest due to its high fiber content; its high fat content also reduces its shelf life as the oils/fats are prone to becoming rancid.
White flour is made entirely from the endosperm or protein/starchy part of the grain, leaving behind the germ and the bran or fiber part. In addition to marketing the bran and germ as products in their own right, middlings include shorts (making up approximately 12% of the original grain, consisting of fractions of endosperm, bran, and germ with an average particle size of 500–900 microns ...
Graham flour is a type of coarse-ground flour of whole wheat named after Sylvester Graham. It is similar to conventional whole-wheat flour in that both are made from the whole grain, but graham flour is ground more coarsely. It is not sifted ("bolted") with a flour dresser after milling. [1]
100% whole wheat bread Whole wheat bread is a true classic, made by grinding whole wheat kernels into flour while keeping all three main parts of the grain (the bran, germ and endosperm).
The germ is the embryo of the seed that contains B vitamins and trace minerals. Because the germ has a fat content of 10%, [citation needed] it may reduce shelf-life. [citation needed] Thus, it is separated to ensure longer shelf life of the flour. In contrast to enriched flour, whole wheat flour contains both the bran and the germ.