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Frequently Asked Questions About Whole Grain

Frequently Asked Questions
What Are Whole Grains?

A kernel (grain) consists of three anatomical parts; bran, wheat germ and endosperm. During production of white flour, grains are broken, grounded and sivved, during which bran and wheat germ are removed, whereas whole grain flour contains all of these three parts.



What is wheat germ?

It is the smallest part of and the seed of the grain. It contains many useful ingredients such as fats, minerals, group B vitamins, vitamin E, and phytochemicals.



What is wheat germ?

It is the smallest part of and the seed of the grain. It contains many useful ingredients such as fats, minerals, group B vitamins, vitamin E, and phytochemicals.



What are the benefits of whole grains?

During the production of white flour, the removal of bran and wheat germ improves the shelf life and bread making quality of the flour, but the nutritional value decreases because these parts are richer than endosperm (floury essence) in terms of protein, fiber, vitamin and minerals. In this context, whole grain flour is richer in terms of nutritional value than white flour, therefore the breads made with these flours is also superior to white bread in terms of nutritional value.



What qualities should bread have to be whole grain?

More than 51% of the grain component of the product should be in the form of 'whole grains', the first component in the ingredients of the product should be a whole grain variety, and 30 grams of product should contain at least 8 grams of whole grain (AACI ‘Whole Grain

Characterization’).

How can you tell whether bread is whole grain?

There must be an icon on the bread package that indicates it is whole grain.