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Wheatings, a milling byproduct comprising mostly bran with some pieces of endosperm also left over, are included in this category. Bran was found to be the most successful slug deterrent by BBC's TV programme Gardeners' World. It is a common substrate and food source used for feeder insects, such as mealworms and waxworms. Wheat bran has also ...
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.
It is a product of the dehydration of sugars, as occurs in a variety of agricultural byproducts, including corncobs, oat, wheat bran, and sawdust. The name furfural comes from the Latin word furfur, meaning bran, referring to its usual source. Furfural is derived only from dried biomass.
Food safety (or food hygiene) is used as a scientific method/discipline describing handling, preparation, and storage of food in ways that prevent foodborne illness.The occurrence of two or more cases of a similar illness resulting from the ingestion of a common food is known as a food-borne disease outbreak. [1]
Dietary fiber is defined to be plant components that are not broken down by human digestive enzymes. [1] In the late 20th century, only lignin and some polysaccharides were known to satisfy this definition, but in the early 21st century, resistant starch and oligosaccharides were included as dietary fiber components.
Along with bran, germ is often a by-product of the milling [3] that produces refined grain products. Cereal grains and their components, such as wheat germ oil , [ 4 ] rice bran oil , and maize bran, [ 5 ] may be used as a source from which vegetable oil is extracted, or used directly as a food ingredient.
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).
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 ...