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Residues in Wheat Berries

Wheat berries -- another name for the whole kernel of the grain -- often end up ground or cracked in preparation for processing as wheat flour. The kernel is covered by the coarse wheat bran, valued for its crude fiber and slow-burning carbohydrates. While preparing the wheat for consumption, millers must identify and contend with the wheat berry residue that results from cleaning, separating, grinding and other processes.

  1. Wheat Berry Parts

    • The wheat berry constitutes the seed of the actual wheat plant. The berry consists of three parts. The endosperm houses the bulk of the wheat's vitamins and iron. The bran, which covers the berry, is a source of dietary fiber. And the germ contains the sprouting section of the berry, and is a source of dietary fat. However, the germ is very oily, causing it to turn rancid.

    Background

    • The wheat berry undergoes a time-tested grinding procedure. Indeed, the 1911 version of the Encyclopedia Britannica delivered a detailed description of the process by which the whole grain entered smooth roller mills. Such mills cracked the grain longitudinally; after that, a brushing machine cleaned residue away. A century ago, this residue was described as offal; differing grades of the material ended up sold to European markets. "In millstone milling the yield of flour probably averaged 75 to 80%," noted the encyclopedia, "but a certain proportion of this was little more than offal."

    Modern Processing

    • Today, wheat arrives at mills in its natural form, delivered by truck, ship, barge or railcar. According to the North American Millers' Association, before the grains are unloaded, the cargo undergoes inspection. Technicians screen the raw wheat berries to guard against such issues as insect infestation; at this point, the residue remains on the grain. At the same time, product control chemists process and bake a small sample of the delivery to determine how the finished, processed grains will be best utilized.

    Cleaning

    • As it undergoes cleaning, the wheat berry is stripped of such natural elements as sticks and straw; as well as material elements like chemical or metal residues left on the grain during the growing and harvesting stages. Air currents that dry the berries serve to flush away impurities like dust. Finally, a scouring machine removes the berries' outer husks and any dirt that may have remained inside the grain.

    Grinding and Bleaching

    • Once cleaned of residue, the wheat berries are ready for processing into flour -- which is where the miller's expertise contributes to a clean grind free of residues. "Grinding too hard or close results in bran powder in the flour," notes the North American Millers' Association. "Grinding too open allows good endosperm to be lost in the mill's feed system." The ground wheat berries undergo bleaching with chlorine gas or benzoyl peroxide, which brightens the flour and speeds oxidation. The bleaching doesn't leave harmful residues or destroy any nutrients.

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