Tag: Wheat milling

The wheat germ constitutes a small, but nutritionally mighty, portion of the wheat kernel, typically making up only about 2.5% of its total weight. Despite its size, this embryonic part is packed with vitamins, minerals, and healthy fats, which is why its inclusion is key to what makes whole-grain products superior in nutritional value.

With more than 652 million tons of wheat produced worldwide in 2007, it may be a surprise to learn that this common staple food is not harvested for its oil in the same way as corn or soybeans. While whole wheat grains are composed of approximately 80% endosperm, it is the small, nutrient-rich germ—just 2-3% of the kernel—that yields oil, giving a nuanced answer to the question: does wheat produce oil?.

Did you know that most all-purpose flour contains only the endosperm of the wheat kernel, with the nutritious bran and germ typically removed during milling? Understanding **what is all-purpose flour made of** can help you make more informed dietary choices and appreciate the nuances of your baking results.