How to Use wheat bran and its extracts?

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Botanical Description and Identification.

Wheat Germ Extract INCI Name Triticum Vulgare Bran Extract CAS 84012-44-2 EINECS ELINCS No 281-689-7 Triticum aestivum germ extract photo picture image Bran is the fibrous layer coating the endosperm of cereal grains. It is separated from the grain during milling process.

 Wheat bran is very rich in water-insoluble dietary fibre and has a high protein, vitamin and mineral content. It can be added to bread and other doughs or used in making muesli, porridges etc. Also rye and oat bran is used the same way as wheat bran.

 BRAN. There is no sharp difference between fine bran and course bran. The bran fractions contain most of the vitamins and protein of the wheat grain. If screenings have been added to the bran, the product is called standard bran. Good bran should have a fair coating of flour and be in the form of large, dry and nonadherent flakes. Bran is a bulky feed that can be used to lighten dense, heavy feed mixtures. It has a slightly laxative effect, partly because the bran fibre is only modestly digested. Coarse bran is excellent for horses and cattle, which can be given up to 2 kg per day. Fine bran can be fed to horses and cattle in amounts up to 2 kg per days as well as to pigs and poultry. It can constitute up to 35% of the brood sow diet. Young pigs should not be fed bran. To lighten poultry mashes, up to 15% may be included.

 Introduction:

 Wheat is a gold-coloured grass that grows to approximately 1 m in height, bearing clusters of sharp bristles and hard grains at its tip.

 Of the several varieties of wheat, the most useful species include Triticum aestivum, which is used to make bread, Triticum durum which is used to make pasta and Triticum compactum which is used in cakes, cookies, crackers and flour

 The Kernel of Wheat:

 Sometimes called the wheat berry, the kernel is the seed from which the wheat plant grows. Each tiny seed contains three distinct parts that are separated during the milling process to produce flour. The kernel of wheat is a storehouse of nutrients needed and used by man.

 Not all wheats are alike:

 Botanically, there are more than 30,000 varieties of wheat which fall into six major classes that are grown in the United States. The six classes are based on planting and harvesting dates, as well as hardness, color and shape of kernels. The classes are hard red spring, hard red winter, soft red winter, hard white wheat, soft white wheat and durum. Hard wheats are higher in protein and gluten and are therefore usually used for yeast breads. Soft wheats make very tender pastries, cakes, cookies, flatbreads, crackers and muffins. Soft and hard wheats are often blended to make all-purpose flour. The hardest wheat, durum, is primarily used for making pasta.

 Predominant Growing Areas for Wheat:

 In 2000, world wheat production was approximately 21 billion bushels. This was grown on approximately 520 million acres. About 36 percent of the world production is in Asia with about 17 percent in Europe Union countries and 16 percent in North America. World leaders in order of wheat production are the China, India, United States, France, and Russia. Marked increases in wheat production in China and India since the early 1960's is one of the greatest success stories of modern agriculture.

 Cost:

 For the most part, wheat products are usually very inexpensive. Some wheat breakfast cereals or nutraceutical products (wheat bran tablets, wheat germ oil) may be slightly more costly.

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citations1.How to Use wheat bran and its extracts?

last edit date:25th,June.2009.