Please explain what happened when improved milling made it possible to remove the dark, heavy germ and bran from the wheat kernel. Include the nutritional implications and the government’s role.
Wheat is one of the leading crops in cereals which is a source of food around the world. Not only humans consume wheat but it is also used as livestock feed. A wheat kernel has 3 different layers or fractions which are bran, germ and endosperm. The outer layers of the kernel constitute the bran. This bran is by-product of milling (processing of wheat kernels) but it is used as food and for other applications. Wheat is rich in minerals, vitamin B, fibre and many bioactive compounds that promote health in us.
Milling is the process of converting wheat into flour. It includes the removal of unwanted layers of the wheat kernels and then crushing the processed kernels into flour. However, large organizations are trying to improve the milling process so that the shelf life of wheat flour can be extended. The removal of bran makes the color of wheat white rather than its usual brown appearance. The germ on the other hand is made up of PUFA (polyunsaturated fatty acids) and because of this it can become rancid due to oxidation when wheat flour is stored. Removal of the germ would prevent the flour from becoming rancid, thereby increasing its shelf life.
Improved milling can remove bran as well as germ and so wheat can be stored for longer periods with better quality. However all of this comes with a compromise. Both bran and germ are highly rich in nutrients. They do not contain cholesterol or trans fats and are rich in fiber. Removing them would result in losing these health-molding components.
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