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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]
Groats (or in some cases, "berries") are the hulled kernels of various cereal grains, such as oats, wheat, rye, and barley. Groats are whole grains that include the cereal germ and fiber-rich bran portion of the grain, as well as the endosperm (which is the usual product of milling). Groats can also be produced from pseudocereal seeds such as ...
Meat extenders; Thickening agents; Germ. Grain based oil; Vitamin carriers; Mayonnaise; Potato chips; Soups; Sauces; Livestock feed; During alcohol production, the main advantage of dry milling is the flexibility in type and quality of grain which can be utilized as substrates for the fermentation process. Dry milling can be utilized for a ...
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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 ...
Experiment with whole grain flours: Use whole grain flours such as whole wheat, oat or almond flour in baking recipes to increase the fiber content of homemade bread, muffins and cookies. View ...
A refined grain is defined as having undergone a process that removes the bran, germ and husk of the grain and leaves the endosperm, or starchy interior. [1] Examples of refined grains include white bread, white flour, corn grits and white rice. [2] Refined grains are milled which gives a finer texture and improved shelf life. [3]
Dietary fiber is found in plants, typically eaten whole, raw or cooked, although fiber can be added to make dietary supplements and fiber-rich processed foods. Grain bran products have the highest fiber contents, such as crude corn bran (79 g per 100 g) and crude wheat bran (43 g per 100 g), which are ingredients for manufactured foods. [20]