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The germ of a cereal grain is the part that develops into a plant; [1] it is the seed embryo. [2] Along with bran , germ is often a by-product of the milling [ 3 ] that produces refined grain products.
When processed by the removal of the bran and germ, all that remains is the starchy endosperm. [71] In some developing countries, cereals constitute a majority of daily sustenance. In developed countries, cereal consumption is moderate and varied but still substantial, primarily in the form of refined and processed grains. [78]
Germ (microorganism), an informal word for a pathogen; Germ cell, cell that gives rise to the gametes of an organism that reproduces sexually; Germ layer, a primary layer of cells that forms during embryonic development; Cereal germ, the reproductive part of a cereal grain; Tooth germ, an aggregation of cells that eventually forms a tooth
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 ...
A whole grain is a grain of any cereal and pseudocereal that contains the endosperm, germ, and bran, in contrast to refined grains, which retain only the endosperm. [1] [2] [3] As part of a general healthy diet, consumption of whole grains is associated with lower risk of several diseases.
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.
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]
In commercially available farina, the bran and most of the germ are removed. Cream of Wheat, Malt-O-Meal, and Farina Mills are popular brand names of breakfast cereal. To augment its mild taste, popular add-ins to cooked farina include brown or granular sugar, maple syrup, honey, molasses, fruit, nuts, cinnamon, butter, grated chocolate, jams ...