Cookbook:Wheat Germ

Wheat Germ

Cookbook | Recipes | Ingredients

Diagram of a wheat kernel, showing the location of the germ

Wheat germ is the innermost part of the wheat kernel.

Processing edit

Wheat kernels are cleaned and then crushed to separate the bran, germ, and endosperm. The germ is then separated out, dried, and packaged.

Storage and use edit

Due to its high oil content, wheat germ can turn rancid. It is best stored in an airtight container in the fridge or freezer.

Wheat germ is commonly used in baked goods, where it can contribute to flavor, texture, binding and structure, and nutritional value.

External links edit