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Wheat Germ

Wheat Germ. Also called embryo, it is the most viable part of the wheat kernel (q.v.), representing the source of the new wheat plant. It is rich in such nutrients as carbohydrates (q.v.), protein (q.v.), lipids (q.v.), minerals, and vitamins (q.v.). It is removed as completely as possible during the milling (q.v.) of white flour (q.v.) because its rather high oil (q.v.) content exerts an adverse effect on the flour's baking performance and storage stability.