Flour germ removal

Flours and meals which contain the outer bran Coatings and germ of the grain will not keep so well as when these are removed. Whole-wheat flour sterilized in the process of manufacture will keep much longer than the ordinary whole-wheat product. Com meal and com flour made from kiln-dried com, and which have the germ removed, will keep better than the same products made from com which has not been so dried and degerminated. 

Guar flour is obtained from the seed endosperm of the leguminous plant Cyamopsis tetragonoloba. The seed is decoated and the germ removed. In addition to the polysaccharide guaran, guar flour... 

Com endosperm, with the germ removed, is ground to grist for corn porridge Polenta) and into com flour for flat cakes (tortillas). Corn flakes are made from cooked and sweetened corn slurry, by drying, flaking and toasting. Similar products are made from millet, rice and oats. 

NUTRITIONAL VALUE OF WHEAT. Whole wheat flour is made by grinding the entire kernel of wheat. Thus, it contains nutrients found in all three parts— the bran, endosperm, and germ. To produce white flour which has better keeping qualities than whole wheat flour, millers remove the bran and germ and use only the endosperm. Some of the B vitamins, calcium, and iron are lost. The processing of white flour removes additional nutrients. 

As vitamin Bg is mainly located in the germ and aleurone layer in cereal grains polishing for the production of flour removes a substantial portion. White bread is therefore a poor source unless fortified. Some nonedible yeasts contain up to 38 mg/100 g dry weight vitamin B, the highest level of the natural sources (4,27). As a rule, these amounts are too low for cost-effective isolation. 

The aim of milling is to obtain preferentially a flour in which the constituents of the endosperm cells predominate. The outer part of the kernel, including the germ and aleurone layer (cf. Fig. 15.2) is removed. Such a requirement is not easy to accomplish since the kernel s groove and the unequal sizes of aleurone cells in cereals do... 

Whole wheat Made by grinding cleaned wheat into granular flour without the removal of pericarp and germ. Usually, kernels are milled into flour that later on is mixed with bran. Hard, intermediate, and soft whole wheat flours are commercially available. Whole white wheat flours are also available in the market. 

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