Ash. The mineral residue obtained by incinerating an organic product until all its organic substance is consumed by heat. The ash content of food is determined by bringing a sample of known weight to dull red heat in an electric muffle oven (q.v.), weighing the residue, and reporting the result on a percent basis. The mineral content of wheat (q.v.) makes up 1% to 2% of the grain and is distributed unevenly among the different parts of the wheat kernel (q.v.), being higher in its bran (q.v.) portions than in the endosperm (q.v.). Hence, the ash content of any given flour (q.v.) provides some indication of its milling grade (q.v.) and its yield (q.v.).