Guest guest Posted April 12, 2005 Report Share Posted April 12, 2005 Encyclopædia Britannica - Gluten JoAnn Guest Apr 11, 2005 22:07 PDT ================================================================= Glutelin; Glutelins; Glutens gluten - a yellowish gray powdery mixture of water-insoluble proteins occurring in wheat and other cereal grains and composed chiefly of the proteins gliadin and glutenin. Its presence in flour helps make the production of leavened, or raised, baked goods possible because the chainlike molecules form an elastic network that traps carbon dioxide gas and expands. Gluten is " wheat gum " , the " insoluble " component of grain. It is a mixture of gliadin, glutenin, and other proteins. A protein substance of wheat intermixed with the " starchy " *endosperm* of the grain. Gluten is the " natural protein " in the wheat " endosperm " which, when combined with water, forms a taffy-like dough. It causes the " carbon dioxide " produced during " dough fermentation " to be " retained " by the dough in a manner which provides the porous and spongy structure of bread. (From Merck Index, 11th ed) Oats (While oats contain a substance " similar " to gluten, modern research has found that eating oats does not appear to cause problems for people with celiac disease or dermatitis herpetiformis.) --\ ----- Q. I recently found out I'm allergic to a lot of foods, including gluten. Now here's a really dumb question: is there also gluten in other grains, i.e., corn? (I'm allergic to barley, wheat etc.) A. Technically speaking, GLUTEN does NOT EXIST even in wheat flour, it is PRODUCED!! Two of the proteins in the starch in wheat FLOUR, glutenin and gliaden, COMBINE with water to FORM the " complex " known as gluten. When the proteins are surrounded by water and stretched, they begin to INTERACT and form new BONDS between each other, which are both very elastic and strong. When bread dough is KNEADED, the protein molecules form elastic SHEETS of gluten, which trap the gasses given off by the yeast in the dough, causing it to " rise " . Alan Davidson, author of " The Oxford Companion to Food " (Canada, UK) And we're always eager to tell people when their questions are dumb, but yours is not. In fact, we came across a number of bread-making books that either imply or state that other grains do contain gluten, although in insignificant quantities. But we're sticking with Mr. Davidson's answer. http://web.ask.com/redir?u=http%3a%2f%2ftm.wc.ask.com%2fr%3ft%3dan%26s%3da7%26ui\ d% --\ --- Q: What Is The Difference Between " Enriched " White Breads And Sprouted Food For Life Breads? A: " Enriched " White Breads are made from the " endosperm " of the wheat kernel (the inside portion), which contains few vitamins and minerals (most carbohydrates). The milling of grain into white flour requires the removal of the bran and the germ. During this process, important natural fiber and bran are lost (including 21 vitamins and minerals). 5 vitamins and minerals (thiamine, riboflavin, niacin and folic acid) are added back into the flour and are called " enriched " . By contrast, Food For Life sprouted breads are made from freshly sprouted grains which contain all of the fiber, bran, vitamins and minerals of the original grain plus an average of approximately 100% increase in those vitamins and minerals. Q: Are Food For Life Sprouted Breads “Gluten-Free”? A: Any product that contains wheat (including semolina, durum, triticale, and kamut) rye or barley cannot be considered Gluten-Free. What is important is the *sprouting process*, through " enzymatic activity " , changes gluten to a more " digestible " or tolerable state. Many individuals with mild gluten sensitivities use sprouted products with no adverse side affects or allergic reactions. However each person’s individual constitution is different. http://www.food-for-life.com/faq.asp Whole grain means the entire grain. This includes the bran—the outer layer, the enclosed *endosperm* (the starchy middle layer) and the germ (the fatty inner portion of the grain kernel). Two particular whole-grain by-products—wheat germ and fresh, unprocessed rice bran are ideal sources of cell-flushing " fiber " . Fiber, or roughage, has been a popular topic in the media of late. While advertisers try to sell us many things we don't need, they're right when they say high fiber cereals are important for good health. Lack of fiber has been implicated in the development of colon disease, heart disease and numerous other conditions. Dr. Denis Burkitt was the first to advance the idea of fiber as an important contributor to health. He based his beliefs on his research of African tribes. Dr. Burkitt found that African tribal residents suffer from almost none of the modern diseases of the West such as colon cancer and heart disease. However, when the Africans moved to the West and adopted our eating habits, they quickly succumbed to our most common illnesses. Dietary fiber is as important to children as it is to adults. Foods high in fiber are high in vitamins, trace minerals and essential fatty acids. Take wheat flour for example. Almost all of the essential nutrients are bound in the " germ " portion of the grain. During " milling " , the germ is 'separated' from the endosperm. The germ is sold separately as wheat germ (long known as a high nutrient food) while the *endosperm* is further " milled " to make *flour*. Milling of whole grain to make " refined flour " results in loss of 85 percent of the magnesium, 86 percent of the manganese, 40 percent of the chromium, 78 percent of the zinc, 89 percent of the cobalt, 48 percent of the molybdenum and 68 percent of the copper, in addition to comparable losses of selenium, vitamin E and essential fatty acids. Moreover, heavy metals such as cadmium (which are concentrated in the endosperm) remain in the flour. (Unfortunately, the body's antagonist to cadmium--zinc--has been removed.) Since nutrients are required to properly " utilize " all calories we consume, the intake of refined food leads to a gradual " deficiency of " nutrients. This is a rather strong argument for the use of whole-grain products. The real test of the value of refined (fortified) foods would be to put a group of lab animals on a diet of white bread and compare them to a group fed a diet of whole-grain bread. In one such experiment, two thirds of rats kept on a diet of enriched white bread died before the " experiment " was finished. " There is a lot of controversy right now about how much carbohydrate we should have in our diet verses fat and protein, " says lead author Dr. Mark A. Pereira, an assistant professor of epidemiology at the University of Minnesota. The following study reinforces the current dietary guidelines that suggest the " base " of your diet should be fiber-rich fruit, vegetables and whole grains. Pereira and his colleagues collected data on 91,058 men and 245,186 women who participated in 10 studies in the United States and Europe. Each study looked at the foods the participants ate, and all studies measured the amount of fiber in the participants' diets. During six to 10 years of follow-up, 5,249 people were diagnosed with heart disease and 2,011 participants died from it, the study says. For each 10 grams of fiber consumed a day, the risk of heart disease was reduced by 14 percent, Pereira says. They also found a 27 percent decrease in the risk of dying from heart disease. The results, which appear in the Feb. 23 issue of the Archives of Internal Medicine (news - web sites), apply to both men and women. The association between fiber and death from heart disease was particularly strong, the study says. For every 10 grams of " cereal fiber " consumed a day, the risk for death from heart disease was lowered by 25 percent. For every 10 grams of fruit fiber consumed daily, the risk dropped 30 percent. . The researchers determined the findings were independent of other factors that reduce the risk for heart disease, such as not smoking, exercising and weight control, he says. " If you are concerned about your risk for heart disease, one of the key features of your diet should be plant-based foods, " Pereira says. " In order to include 25 to 30 grams of fiber per day, your diet has to be primarily " high-quality " carbohydrates. " The benefits from grain come from whole grains -- not from highly " processed " grains, such as those found in white bread or white rice, he adds. " We are not just talking about carbohydrate in general, " Pereira says. " The key is to look at the " quality " of the carbohydrate. You can eat a very " high-carbohydrate " diet at fast-food restaurants, for example, but get almost no fiber, only lots of sugar and starch. " Dr. David L. Katz, director of the Yale Prevention Research Center at Yale University and author of The Way To Eat, says that " at another time, this might be a 'me-too' study, the term we somewhat disparagingly apply to studies that confirm what we already know. " But this is not any other time, Katz says: " It is the age of carbohydrate restriction. And in most instances, rapid weight loss is pursued on diets that toss out whole grains and fruits along with simple sugar and refined starch. " " Reducing intake of " whole grains " and fresh fruit is the last thing our population should be doing, " he says. " We should not be cutting carbs wholesale, but rather cultivating health-promoting dietary patterns that prioritize wholesome carbohydrate foods but restrict " highly processed " carbohydrate foods. " Start simply, bearing in mind that the best sources of fat-washing dietary fiber are whole organic grains,and fresh fruits and vegetables. Most fruits and vegetables have more fiber unpeeled. However be sure to get them organically grown to avoid any harmful residues in the peel. Greenpeace has compiled useful information listing foods which contain more residues. http://www.truefoodnow.org An easy way to boost fiber is to substitute whole-grain flour in any recipe calling for " refined " flour. Spelt, Quinoa and Amaranth are good substitutes. In addition, it is good to eat more unprocessed legumes—beans and peas (split peas)-- they are a concentrated source of fiber. If at all possible and for more health benefits, cook your own beans and use only the dried unprocessed varieties. Cellulose, roughage, bulk, fiber - No matter what you call it, this wonder substance accomplishes marvels in scrubbing away *fatty* deposits in your cells. The very same fiber also helps give you a feeling of " fullness " and satisfaction so that you can have a greater measure of control over your appetite. Fiber may well be the most effective appetite suppressant - and it's natural, too! Although fiber is often called roughage, it’s not rough on your system. Instead, it has a " sweeping " effect on your *adipose* cells. When fiber enters your digestive system, it’s absorbed by the available liquids. This is why it’s essential to drink at least six to eight glasses of water every day. It then sweeps through your body with a unique brushing action that helps breakdown and wash out the " accumulated " plaque (fat) deposits that " stuff " your cells. Fiber is not digested by your body. After it does its job of cleansing your cells, it’s " eliminated " . When you have enough fiber in your diet, the production of bile salts—- substances needed to digest and " emulsify " fats— is " stimulated " . Fiber triggers a *reaction* in which your body *draws* on its fatty stores to synthesize more bile. This process helps *control* the *buildup* of fat in your cells and also helps *boost* its elimination. A unique feature of dietary fiber is its ability to *decrease* the " reabsorption " of these bile salts and *wash* them out through your intestines. If bile salts are reabsorbed, we run the risk of fat *buildup* in our cells. --\ ----- Weight Control An abundant supply of fiber foods helps you control your weight and keep your cells " clean " of excess fat. When you consume enough fiber, you experience these benefits: 1. A diet high in fiber will reduce the caloric density of your overall diet. 2. It will help lower the number of total calories you eat. 3. It will slightly decrease the speed by which dietary energy is absorbed. 4. It will add extra volume to the contents of your gastrointestinal tract, making you fell more " satisfied " and full. Fiber makes you feel satisfied with less food, because high fiber foods require more chewing. Your desire to eat is more easily controlled. Thorough chewing also soothes " hunger " pangs. When you take in fibrous foods, " tension receptors' in your intestinal walls are activated. These receptors transmit " satiety " signals to your brain. This means that even a small meal will give you the same satisfaction as a much heavier and fat-laden meal. " A diet rich in whole grains, fruits and vegetables, and otherwise moderate and balanced, is the tried-and-true formula for a better, healthier, longer life, " Katz says. =============================================== Bulgur http://www.thewholegrain.com/grains/bulgur.cfm Bulgur is not actually its own grain, but rather wheat grains prepared in a specific way. Bulgur comes from wheat kernels that are par-boiled (partially cooked by boiling or steaming) then dried and cracked. Because bulgur is partially cooked, while simple cracked wheat is not, bulgur wheat is fast-cooking and has an extended shelf-life. Bulgur wheat has been produced and served around the world for thousands of years, eaten by both Chinese and Roman emperors, and is a mainstay of Mediterranean and Middle Eastern cuisine. Bulgur may have been prepared almost 4,000 years ago by Hebrew populations, which would make it mankind's first processed food. Although bulgur is " cracked, " most bulgur retains 95 percent of the bran and germ in the kernel, making it commonly considered a whole grain food. To get the most nutritional value from the grain, look for packages of bulgur marked " whole grain. " Nutrition A serving of whole grain bulgur (half a cup, cooked) has more than four grams of dietary fiber and only a quarter of a gram of fat. Bulgur has very high levels of minerals such as calcium, phosphorus, and potassium and of antioxidants such as beta carotene, lutein, and vitamin K. Whole grain bulgur is an excellent source of dietary fiber, containing both soluble and insoluble fiber. Diets high in soluble fiber have been shown to decrease the risk of cardiovascular disease by lowering LDL blood cholesterol levels. Most of the dietary fiber in bulgur is " insoluble " , and a diet high in insoluble fiber helps maintain bowel health and, some studies have shown, may decrease the " risk " of colorectal cancer. Using Bulgur Bulgur wheat is now commonly found in the pasta and cereal aisles of grocery stores, along with the specialty foods aisle. As an ingredient it may be listed or spelled as bulgar, burghul, boulgur, or, simply, " tabouli mix. " Bulgur does not have to be cooked—it can be eaten with other ingredients after the dried bulgur grains are soaked in hot water, miso or organic broth. Bulgur can be cooked and eaten as hot cereal, served in soups for a nutty flavor, substituted for some flour (2-3 T/c) in a recipe or mixed in with organic ground beef as a meatloaf, chili, stuffed peppers, cabbage rolls or bulgur burgers. =============================================== Bulgur is white or red, hard or soft, whole-wheat kernels that have been boiled, dried slightly scoured, cracked and sifted for sizing. The result is par-cooked, cracked wheat. Bulgur differs from cracked wheat in that it is " pre-cooked " . History Arab, Israeli, Egyptian and Roman civilizations record eating dried, cooked wheat as early as 1,000 B.C. Evidence shows the Chinese ate this grain food as early as 2,800 B.C. The Roman word for bulgur is cerealis, after Ceres, the goddess of harvest; Israelites called it dagan, a word meaning " bursting kernels of grain " ; other Mid- Easterners called it arisah, and it is a mainstay in the diet. Availability Bulgur is sold in supermarkets, in bulk bin commodity stores, health food stores and through mail-order under a variety of labels. Packaged in boxes or plastic bags, it may be sold as a pilaf or " tabouli " mix and may be spelled a variety of ways. In the store, it can be found near the pasta, rice or hot cereal, or in a specialty food aisle. Storage Bulgur should be stored in air-tight containers in a cool, dry place. It will keep well at room temperature or in the refrigerator for five to six months. Frozen, it keeps indefinitely. Preparation Do not wash or rinse bulgur before cooking. When cooking, avoid lifting the lid; bulgur needs no stirring. Bulgur can be soaked or cooked to be edible. Use twice the amount of liquid as bulgur. To soak, add hot liquid to bulgur, stir and let stand, covered, 30 minutes or overnight (refrigerated). Bulgur continues to swell after cooking if moisture is present. It more than doubles in volume, so be sure to use a large enough pan. Prepared bulgur can be refrigerated or frozen in containers for later use. Bulgur can be used in meatloaf, soups, stews, casseroles and meats or sauces for Mexican or Italian dishes. To start with, use one part prepared bulgur to two parts organic meat. Stir prepared bulgur into muffins, salads or baked goods of all types to add a nutty flavor without the fat. Experiment with bulgur as a main entrée or side dish with seasonings, vegetables, raw nuts or small amounts of fish. Nutritional value Bulgur adds fiber, protein and complex carbohydrate to the diet. A serving of bulgur equals 1 ounce (3 tablespoons) dry or ½ cup prepared. One serving provides: Calories 97 Cholesterol 0 mg Fat 0.5 g Iron 0.7 mg Protein 3.5 g Selenium 6.0 mcg Carbohydrates 21.5 g Dietary Fiber 5.2 g Folic Acid 7.7 mcg Potassium 116.0 mg Sodium 4.8 mg Zinc 0.6 mg Calories from: Carbohydrates 84% Fat 3% Protein 13% Recipes MEXICAN BULGUR 2 tablespoons organic butter 1 cup dry bulgur 1 medium onion, chopped 1 cup thinly sliced celery 1/2 red bell pepper, diced 3/4 teaspoon ground cumin 1 teaspoon chili powder 2 1/4 cups organic broth or water Salt and pepper to taste Melt butter in skillet on medium heat. Add bulgur and chopped onion; cook until onion is clear and bulgur is golden. Stir in celery, diced pepper, cumin and chili powder; cook for 2 minutes. Stir in organic broth and bring to a boil. Reduce heat and simmer for 15 minutes or until all liquid is absorbed. Season with salt and pepper. Serves 6 Nutrient Analysis: One serving provides approximately 135 calories, 6 g protein, 21 g carbohydrates, 5 g dietary fiber, 5 g fat, 10.4 mg cholesterol, 304 mg potassium, 34 mg calcium and 757 mg sodium. WHEAT-NUT PILAF 1 tablespoon extra virgin olive oil 3/4 cup dry bulgur 1 cup organic broth or bouillon 2 medium organic carrots, shredded 1/4 cup chopped raw walnuts, pecans, cashews or almonds In a heavy saucepan, heat oil, add bulgur and sauté 5 minutes, stirring occasionally. Stir in broth, carrots and salt; bring to a boil. Cover; simmer 15 minutes. Remove from heat; let stand covered 5 minutes. Fluff and stir in nuts just before serving. Serves 4 Nutrient Analysis: One serving provides approximately: 221 calories, 5.5 g protein, 31.5 g carbohydrates, 2.5 g dietary fiber, 9 g fat, 0 mg cholesterol, 293 mg potassium and 200 mg sodium. TABOULI 1 cup dry bulgur 1 1/2 cups pure water 1 bunch green onions, chopped 1 cucumber, diced 3 organic tomatoes, seeded 1 bunch of parsley Dressing 1/2 cup extra virgin olive or sesame oil 1/2 cup lemon juice 1 teaspoon herbamare or sea salt Add bulgur to water and bring to a boil; cover and simmer 15 minutes. Remove from heat; let stand covered 5 minutes. Mix vegetables with cooked bulgur. Blend oil, lemon juice and salt and combine with bulgur mixture. Refrigerate at least 2 hours before serving. Serves 7 Nutrient Analysis: Each serving provides approximately: 256 calories, 3.5 g protein, 27 g carbohydrates, 3.5 g dietary fiber, 16 g fat, 0 mg cholesterol, 389 mg potassium, 294 mg sodium. --- ----------- 2002 Wheat Foods Council wf-@w... ============================================ Tabbouleh -- Tabbouleh can be spelled: Tabouli, Taboule, Taboli, Tabouleh and probably many more ways. http://www.sunnylandmills.com/booklet-intro.html Although no one knows the exact date when tabbouleh first came on the scene, it was probably several thousand years ago. We do know that bulgur wheat was used by the ancients approximately 4,000 years ago. It probably didn't take long for them to figure out that the addition of parsley, spices, vegetables and other ingredients would make a very tasty and nutritious meal. In fact, tabbouleh could be considered the ideal food of the Mediterranean diet. It contains whole grain bulgur wheat, greens in the form of parsley, olive oil, spices, tomatoes and in some cases, green pepper or cucumber. The fact that all these items are part of the Mediterranean diet only contributes to the fact that tabbouleh has been around for centuries and was probably passed down from family to family for generations. I personally have always liked the wholesomeness and the flavors that commingle in this combination of healthy greens and grains. I find it both very satisfying and highly nutritious. The traditional tabbouleh that I have tasted in Middle Eastern cuisine is a parsley salad with some bulgur wheat. The Americanization of the recipe creates a food item that is more bulgur wheat and less parsley. This is the recipe found most often in health food stores and delis. One of the things that I have noticed in Middle Eastern recipes is that they lend themselves to crossing over into the American diet if they are made more to the liking of the American palate. A prime example of this has been the rapid increase in consumption of hummus after the introduction of multiple flavors to the base product (hummus with scallions, hummus with roasted red peppers, hummus with cilantro, etc.). The enclosed recipes do just that and, in fact, mimic what has occurred in the phenomenon of increased hummus use by adding a multitude of interesting and fun flavors to the traditional Middle Eastern tabbouleh. You will find your taste buds enlivened with the combination of spices that we have infused into our recipes. For example, the Bravo Broccoli Tabbouleh enhances the original flavors by adding an Italian flare. The Cabo Tabbouleh is reminiscent of Mexican flavors and themes. The Tabbouleh Fresca with its blend of cranberry and pecan flavors is a showstopper. The organic chicken and lamb variations are an excellent way to add protein to tabbouleh and follow the themes of lettuce wraps used in many of the upscale Chinese eateries populating the US. As my friend and consultant, Bobbi Martini, says, " Let the flavors marry! " - Mike Orlando Wheat is the worlds most widely cultivated food plant. It is eaten in various forms by more than 100 million people and makes a larger contribution to the calories and protein available to man than any other food. Since the beginning of the present century, world wheat production has more than doubled and now exceeds 300 million tons annually. It is significant that FQO (Food and Agriculture Organization of the United Nations) has chosen as its emblem an ear of wheat, surrounded by the letters of its name with the Latin inscription Fiat Panis (let there be bread) appearing below. No other food would be as appropriate as the emblem of an international organization concerned with food and agriculture. The wheat plant is a member of the grass family compromises some 600 general and more than 5000 species. The carbonized remains of wheat grains, and imprints of grains in baked clay, have been found in the famous Neolithic site of Jarmo in northern Iraq, which has an estimated radiocarbon date of 6700 B.C.; the same site has yielded remains of barley field peas and lentils. The carbonized grains and imprints can be identified as belonging to the species of wheat known as wild emmer and wild einhorn, and to a variety of wild emmer with some of the features possessed by this kind of wheat as cultivated in later times. It seems probable that the domestication of wheat was beginning in this settlement, and presumably in other still unexplored settlements in western Asia. It was among the principal achievements contributing to the transition of man from hunter and gatherer to a farmer, a transition which first took place in this part of the world. The Jarmo remains are the earliest definite archeological record as yet found of the use of wheat as human food. However, the process of domesticating wheat and other food plants can be extended probably further back in time. There is suggestive evidence that the people of the Natafian culture in Palestine, which probably originated as early as the ninth millennium B.C., gathered and ate the grains of wild plants and were perhaps beginning to cultivate them. Whatever the uncertainties, there are reasonable grounds for supposing that, in so called Fertile Crescent in Asia, the cultivation of wheat and other wild plants indigenous to the area began during the years 8000 to 6000 B.C. and perhaps earlier. A quotation from pre historic societies by Clark and Piggott is relevant here: " Over an extensive area of western Asia there grew up from roughly the sixth or seventh millennium B.C. a common permanent culture based on a developed system of cereal cultivation and animal burbandry, furnished with a series of accomplished traditions in craftsmanship, especially that of the potter, and in the later stages fully familiar with a relatively complex non-ferrous metallurgy. In its latter stages this culture in exceptional instances, provided the basis for real civilization – the earliest apparently in Mesopotamia next in India and latest, under conditions of cultural odmixture resulting from outside in Aratolia. " It has been said that the seeds of wheat were the seeds of civilization. This is a picturesque exaggeration, but certainly cultivated wheat had a position of central importance in the simple and widespread village and semi urban economy described in the previous paragraph, which persisted for many centuries. The remarkable early civilizations of western Asia based on this economy, could scarcely have existed without wheat, and barley played probably an important but secondary role. This is also true of the civilization of ancient Egypt, with the difference that cereals were not domesticated in the Nile valley but were introduced as seed from outside sources. Wheat is grown to be eaten by man. Its whole history and indeed its present positioning in the world and is one of the methods which has been evolved for transforming harvested grains into forms suitable for daily consumption, i.e. on food technology in the broadest sense of that term. The most primitive method was parching of roasting the grains on heated stones. Later or perhaps simultaneously in time, the grains, whether parched or unheated were ground into meal, water was added and the meal cooked into a sort of porridge or mush, like the polenta made from maize. Porridge began to take second place at an early age to more convenient cakes made by heating the dough formed by kneading the meal with water. The craft of baking made its appearance. The process of leavening dough and making leavened bread was probably discovered accidentally. If meal mixed with water to form porridge or dough was not eaten or cooked immediately and lay for some time in a warm place, wild yeasts would likely to settle on it bringing about fermentation and the formation of bubbles of carbon dioxide. Making leavened bread and brewing fundamentally similar processes, probably originated and developed simultaneously in antiquity. There is more to show the preeminent place of wheat and bread in human society and civilization the period recorded history preceding and including the Roman Empire. The Egyptians had a bread goddess, Iris, who discovered wheat growing in Lebanon and brought it to Egypt. The Greeks also had a bread goddess, Demeter, whose daughter Persephane was handicapped and made to live in the underworld during the winter symbolizing the autumnal sowing of food grains. The Roman equivalent of Demeter was Ceres, the source of the word cereal. The importance of wheat and bread in our epoch is also shown by their frequent mention in the bible in which, according to a standard concordance, the word bread occurs 269 times, wheat 40 times and barley 30 times and loaves 17 times. In various biblical passages the word bread carries the meaning of " that which is eaten " the best-known example being the " daily bread " of the Lord's Prayer. Of significance in this context is the non-material role assigned to bread in the bible and the numerous metaphors derived from the sowing, reaping, and milking of grain. The breaking of bread together symbolized hospitality and fellowship and most expressions as " the bread of life " relate to spiritual benefits rather than physical sustenance. The principle parts of the wheat grain are shown in the diagram. They are the small embryo or germ, which will grow into the new plant and the endosperm, a store of food for the embryo. Surrounding the grain is the pericap, subdivided into the epidermis – protective scales called the beeswing – and the inner pericap or endocap. Beneath the pericap are the seed coat or testa and the hyaline layer devoid of any obvious cellular structure, which unites the testa firmly with the aleurone layer, one cell in thickness, which is morphologically the outermost part of the *endosperm*. When the outer coats are removed by milling, the aleurance layer is usually removed also. To the miller the pericap and the testa together with the aleurone layer represent the bran, often called miller's bran, and by removing the bran and manufacturing it towards super fine flour, there are almost no nutrients left anymore. _________________ JoAnn Guest mrsjo- DietaryTi- www.geocities.com/mrsjoguest/Genes AIM Barleygreen " Wisdom of the Past, Food of the Future " http://www.geocities.com/mrsjoguest/Diets.html Read only the mail you want - Mail SpamGuard. Quote Link to comment Share on other sites More sharing options...
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