The germ of a cereal is the reproductive part that germinates to grow into a plant;[1] it is the embryo[2] of the seed. Along with bran, germ is often a by-product of the milling[3] that produces refined grain products. Cereal grains and their components, such as wheat germ,[4] rice bran, and maize[5] may be used as a source from which vegetable oil is extracted, or used directly as a food ingredient. The germ is retained as an integral part of whole grain foods.[6]
Wheat germ
editWheat germ is a concentrated source of several essential nutrients including Vitamin E, folate (folic acid), phosphorus,thiamin, zinc and magnesium, as well as essential fatty acids and fatty alcohols.[7][8] It is a good source of fiber.[9] White bread is made using flour that has had the germ and bran removed.[10] Wheat germ can be added to protein shakes, casseroles, muffins, pancakes, cereals, yogurt, cookies, and other baked goods.[11] Wheat germ can become rancid if not properly stored in a refrigerator or freezer[12], and away from sunlight[13].
See also
editNotes
edit- ^ Black, Michael J. (2006). The Encyclopedia of Seeds - Science, Technology and Uses. CAB International. ISBN 9780851997230. Retrieved 09-July-2009.
The embryo is that part of the seed which germinates and grows into the vegatative plant. In cereal grains, embryos (germs)...
{{cite book}}: Check date values in:|accessdate=(help); Unknown parameter|coauthors=ignored (|author=suggested) (help) - ^ Ellis, Carleton (1922). Vital Factors of Foods - Vitamins and Nutrients. D. Van Nostrand Company. Retrieved 09-July-2009.
...the germ or embryo of the grain...
{{cite book}}: Check date values in:|accessdate=(help); Unknown parameter|coauthors=ignored (|author=suggested) (help) - ^ Hui, Yiu H. (27-April-2007). Handbook of Food Products Manufacturing: Principles, Bakery, Beverages, Cereals, Cheese, Confectionary, Fats, Fruits, and Functional Foods. Wiley-Interscience. ISBN 978-0470125243. Retrieved 09-July-2009.
There are two methods that are used for the dry-milling process: milling without removal of the cereal germ, the oldest method, and milling with removal of the cereal germ, the method most used today to ensure a better preservation.
{{cite book}}: Check date values in:|accessdate=and|date=(help); Unknown parameter|coauthors=ignored (|author=suggested) (help) - ^ Keville, Kathi (16-December-2008). Aromatherapy. The Crossing Press. ISBN 978-1580911894. Retrieved 09-July-2009.
Table: Vegetable Oil Stability [includes wheat germ]
{{cite book}}: Check date values in:|accessdate=and|date=(help); Unknown parameter|coauthors=ignored (|author=suggested) (help) - ^ Stellman, Jeanne Mager (1998). Encyclopaedia of Occupational Health and Safety. United Nations International Labour Office. ISBN 9221098168. Retrieved 09-July-2009.
In addition, some maize and rice bran are used to make vegetable oil.
{{cite book}}: Check date values in:|accessdate=(help) - ^ Wittenberg, Margaret M. (01-November-2007). New Good Food: Essential Ingredients for Cooking and Eating Well. Ten Speed Press. ISBN 978-1580087506. Retrieved 09-July-2009.
Whole grain flours are typically stone ground or hammer milled. Refined flours, from grains stripped of their bran and germ, must be milled with rollers.
{{cite book}}: Check date values in:|accessdate=and|date=(help) - ^ Cohen, Allen Carson (20-October-2003). Insect Diets: Science and Technology. CRC Press. ISBN 0849315778. Retrieved 09-July-2009.
Table 3.4. Nutritional Components of Wheat Germ, Soy, Egg Yolk, Broccoli Florets, and Beef Liver
{{cite book}}: Check date values in:|accessdate=and|date=(help) - ^ "10 great health foods for eating well". Nutrition and Healthy Eating. Mayo Clinic. Retrieved 09-July-2009.
...the germ is a highly concentrated source of nutrients, including niacin, thiamin, riboflavin, vitamin E, folate, magnesium, phosphorus, potassium, iron and zinc. The germ also contains protein, fiber and some fat.
{{cite web}}: Check date values in:|accessdate=(help) - ^ Weil, Andrew (7-March-2000). Eating Well for Optimum Health: The Essential Guide to Food, Diet, and Nutrition. Knopf. ISBN 0375407545. Retrieved 09-July-2009.
Fiber... whole grains contain it, and wheat germ is an especially good source.
{{cite book}}: Check date values in:|accessdate=and|date=(help) - ^ Martin, Geoffrey (1913). Industrial and Manufacturing chemistry: Organic, a Practical Treatise. D. Appleton and Company. Retrieved 09-July-2009.
...ordinary white flour (and white bread made from it) contains no bran, germ, or semolina...
{{cite book}}: Check date values in:|accessdate=(help) - ^ "Should I be eating wheat germ?". The World's Healthiest Foods. The George Mateljan Foundation. Retrieved 09-July-2009.
People who choose to add wheat germ to their food often incorporate it into casseroles, muffins, and pancakes or sprinkle it over cereal or yogurt. The texture of wheat germ can add a great crunchiness and taste to these foods in a very convenient way.
{{cite web}}: Check date values in:|accessdate=(help) - ^ Brody, Jane (01-January-1980). Jane Brody's Good Food Book. W. W. Norton & Company, Inc. ISBN 0393331881. Retrieved 09-July-2009.
Always keep opened wheat germ in the refrigerator to prevent rancidity.
{{cite book}}: Check date values in:|accessdate=and|date=(help) - ^ Ericksen, Marlene (15-June-2000). Healing with Aromatherapy. McGraw-Hill. ISBN 0658003828. Retrieved 09-July-2009.
Carrier oils also turn rancid over an extended period of time and deteriorate with excess exposure to sunlight and oxygen. Most carrier oils like wheat germ... have a shelf life of eight to ten months.
{{cite book}}: Check date values in:|accessdate=and|date=(help)
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