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It's not just a wheat kernel; it's an ingredient with different properties, values, and uses By Bruce Hamnes, Stephen, MN, Chairman, Minnesota Wheat Council Just for fun, let's say you're a contestant on
"Who Wants To Be A Millionaire?" You've made it through all the rounds and you're one question away from $1 million. "There are three distinct parts of a wheat kernel that are separated during the milling process
to produce flour," Regis says. "What are they?" The answer: Endosperm, bran, and germ. Would you have gotten that right? About 83% of kernel weight is the endosperm. It is the source of white flour, and
contains the greatest share of protein in the whole kernel, along with carbohydrates, iron, and many B-complex vitamins, such as riboflavin, niacin, and thiamine. Bran is about 14.5% of the kernel weight. It's
included in whole wheat flour and is also available separately. Of the nutrients in whole wheat, the bran contains a small amount of protein, larger quantities of the B-complex vitamins listed above, trace minerals, and
indigestible cellulose material also called dietary fiber. The germ is about 2.5% of kernel weight. The germ is the embryo or sprouting section of the wheat seed, usually separated because of the fat that limits the
keeping quality of flour. Of the nutrients in whole wheat, the germ contains minimal quantities of protein, but a greater share of B-complex vitamins and trace minerals. Wheat germ can be purchased separately and is
included in whole wheat flour. It is very evident that the kernel of wheat is a storehouse of nutrients, ingredients and components with different properties, values, and uses. That's how more and more of our
customers around the world view our wheat, anyway. And that's how we as producers and sellers should view it as well. Actually, the effort begins with research, and more research emphasis is already being
placed on the different end-use characteristics of wheat. One effort that will only become more important is the Wheat Quality Council ( www.wheatqualitycouncil. org), which tests up-and-coming wheat varieties of all classes to evaluate milling and baking quality.
Flour samples milled from elite lines are tested for the functional and nutritional needs of food processors before they are released as varieties. Results of these tests are published and allow breeders to make
adjustments in their potential varieties. They also allow millers and bakers to become cognizant of the milling and baking characteristics of different future varieties, and provide information about how each variety's
processing performance can be influenced by environmental conditions. Although wheat producers fund the WQC through the wheat checkoff, most of the WQC's budget comes from milling and baking industry members. U.S.
Wheat Associates is taking this type of evaluation further, with a program in which it is sending different varieties overseas and working with buyers to analyze the desired end-use characteristics of these different
varieties. More often these days, we are thinking more like our customers. We just need to do so in a concerted fashion, from wheat breeder and producer to grain handler and finally to the end user.
It's not wheat we have in the grain bin; it's, as I mentioned before, a storehouse of nutrients, ingredients and components with different properties, values, and uses. Viewing it as such will eventually and ultimately
lead to a greater return in the marketplace. |
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