Wheat seeds have three distinct parts used for flour.
Wheat is what flour, breads, crackers and a host of other food items is made from. An annual grass, wheat is in six different classes with over 30,000 varieties. The kernel of the wheat plant is the seed from which flour is processed---and the wheat seed has three distinct parts that milling separates during the milling process to produce flour for such foods as breads and crackers.
Bran
The hard outer layer of the wheat seed that is more of a by-product in the milling process is bran. Bran makes up about 14 percent of the total weight of the wheat seed. Bran is the skin of the seed and contains substantial amounts of three B vitamins as well as trace minerals, proteins and dietary fiber.
Endosperm
The majority of the wheat seed is the endosperm and makes up almost 83 percent of the seed weight. The endosperm is the inside of the seed and is the part of the seed that is milled to produce flour. The endosperm also serves as a nutrient source for the wheat germ and is an important nutrient source in the human diet.
Germ
The germ is the portion of the wheat seed that sprouts into a living plant when left alone. The germ is like a seed within the seed. It is the embryo of the section of the wheat seed that sprouts. When milling, the germ is separated from the rest of the seed as well as included in the flour-milling process. The name "germ" refers to germination and is the reproductive part of the wheat seed.
Tags: wheat seed, seed that, wheat seed that, breads crackers, distinct parts, milling process, nutrient source
