Tag: Wheat grain

Wheat is a major staple food providing about 20% of food energy and protein worldwide. Understanding **what is the composition of wheat grain** is key to appreciating its nutritional value and the differences between whole and refined wheat products.

The endosperm constitutes approximately 85% of the wheat kernel's weight. During the milling process, it is this starchy interior that is separated from the other components of the grain and specifically milled into all-purpose flour.

Over 95% of the wheat grown in the United States is common wheat, the grain typically used for commercial all-purpose flour production. This kitchen staple isn't made from just one grain, but rather a strategic blend of different wheat varieties to achieve its moderate protein content and versatile texture. Understanding what grain do I need to make all-purpose flour is the first step to mastering your baking from scratch.

Fact: More than 95% of white flour sold in the U.S. is enriched to replace lost nutrients. When making all-purpose flour, the bran and germ are intentionally separated from the starchy endosperm, a process that significantly affects its texture, flavor, and nutritional profile.

Over 80% of a wheat kernel's weight is composed of the endosperm, which is the primary component used to make white flour. This refined ingredient, a staple in many kitchens, is created through a meticulous milling process that strips away the outer bran and inner germ.

Comprising about 83% of its total weight, the endosperm is the largest of the three parts of a wheat grain and is the primary source of white flour. The other two parts, the bran and the germ, are removed during the refining process, stripping away many of the grain's vital nutrients.

Teff is the world's smallest grain, with around 100 teff grains fitting into a single wheat kernel. Due to its usage in flour and baking, a common question is: **is teff a wheat grain**? The answer is a clear no; teff is a distinct, gluten-free ancient grain with a different botanical classification.

The wheat kernel is the edible seed of the wheat plant, consisting of three edible parts: the bran, the germ, and the endosperm. Each part possesses a unique nutritional profile, which is why whole grains offer vastly different health benefits compared to refined grain products.

Did you know that processed flour, such as common white flour, is created by removing over a quarter of the original wheat kernel? We delve into what is processed flour made of by examining the raw ingredients and industrial refinement process.