The word cereal is derived from ceres, the Roman Goddess of grain. The common cereal crops are rice, wheat, corn, oats and rye. The term cereal is not limited to these but also flours, meals, breads and alimentary pastes or pasta. Cereal science is a study concerned with all technical aspects of cereal. It is the study the nature of the cereals and the changes that occurs naturally and as a result of handling and processing.

Monday, May 27, 2019

Wheat germ oil

Wheat germ is usually removed from the grain during milling because its fat content can turn the flour rancid. Wheat germ oil has a nutty scent and is thought to contain a wide variety of vitamins and minerals. Wheat germ oil contains iron, phosphorus, fatty acids: linolenic and alpha-linoleic acids.

Germ oil constitutes 3% of wheat grain weight and contains about 25% of minerals, protein and vitamins and also has important antioxidant properties. Octacosanol is the main active component of policosanol and wheat germ oil.

Octacosanol is a long carbon chain: CH3(CH2)26CH2O14. It has a natural mixture of high molecular weight alcohols and is primarily isolated from sugar cane (Saccharum officinarum L) wax.

Small quantities of octacosanol are available in the human diet through plants (mainly as a wax in the superficial layers of fruits), leaves, skins of common plants, and whole seeds.

Wheat germ oil is best used without direct heat in finished dishes, including soups, grains, salads, or blended into dressings and smoothies. They can also be taken directly without food, as a dietary supplement.
Wheat germ oil
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