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Each domain (WGA.A, WGA.B, WGA.C, WGA.D) is hevein-like and is stabilized by a disulfide bond. [5] N-acetyl-D-glucosamine in the natural environment of wheat is found in the chitin of insects, and the cell membrane of yeast & bacteria. WGA is found abundantly—but not exclusively—in the wheat kernel, where it got the 'germ' name from.
Detailed illustration of the different parts constituting a wheat kernel. 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.
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.
Wheat and other grains grow on a stalk and have an outer covering known as the husk, or the hull, which is not nutritional to humans. When the hull is removed, it is often referred to as chaff . The edible part of the wheat kernel is a wheat berry composed of the bran (about 14% of the kernel volume), the germ (about 3% of the kernel volume ...
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.
For more efficient separation, differential moisture content between germ and endosperm is desired. Tempering of kernel leads to moisture uptake. Because of the differential swelling of germ and endosperm, the germ becomes more flexible and resilient during tempering while there is no movement of material out of kernel.
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 ...
The milling systems with a lower extraction percentage discard most of the rancidity-prone nutritional minerals and oils associated with the bran and germ elements, [2] of the wheat kernel. [3] Baking functionality is the other issue, with increased loaf volume accomplished by simply removing just the larger flour particles.
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