Wheat Preparation

In its simplest food form, wheat is prepared by merely removing the coarse bran from the outside of the wheat grain and leaving the grain whole. This is called hulled, or whole, wheat, and requires soaking or long, slow cooking in order that all its starch granules may be reached and softened sufficiently to make it palatable. The other preparations are made by crushing or grinding the grains from which some of the bran and germ has been removed. Besides flour, which, as has been implied, is not considered as a cereal in the sense used in this section, these preparations include wheat grits, such foods as cream of wheat and farina, and many ready-to-eat cereals.

In the preparation of wheat grits, much of the bran is allowed to remain, but neither cream of wheat nor farina contains cellulose in any appreciable quantity. As the addition of bran, however, serves to give these foods bulk, a much more ideal breakfast cereal will result if, before cooking, equal portions of the cereal and the bran are mixed.

In preparing ready-to-eat wheat cereals for the market, many manufacturers subject the grains to such elaborate methods of cooking, rolling, and toasting that these foods require but very little additional attention before serving. The only wheat products that demand further attention at this time, therefore, are those which must be cooked before they can be served and eaten.

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Did You Know?
In botany, a caryopsis is a type of simple dry fruit — one that is monocarpelate (formed from a single carpel) and indehiscent (not opening at maturity) and resembles an achene, except that in a caryopsis the pericarp is fused with the thin seed coat.

The caryopsis is popularly called a grain and is the fruit typical of the family Poaceae (or Gramineae), such as wheat, rice, and corn.

The term grain is also used in a more general sense as synonymous with cereal (as in "cereal grains", which include some non-Gramineae).

Considering that the fruit wall and the seed are intimately fused into a single unit, and the caryopsis or grain is a dry fruit, little concern is given to technically separating the terms "fruit" and "seed" in these plant structures. In many grains, the "hulls" to be separated before processing are actually flower bracts.