The germ of a cereal grain is the part that develops into a plant;[1] it is the seed embryo.[2] Along with bran, germ is often a by-product of the milling[3] that produces refined grain products. Cereal grains and their components, such as wheat germ oil,[4] rice bran oil, and maize bran,[5] may be used as a source from which vegetable oil is extracted, or used directly as a food ingredient. The germ is retained as an integral part of whole-grain foods.[6] Non-whole grain methods of milling are intended to isolate the endosperm, which is ground into flour, with removal of both the husk (bran) and the germ. Removal of bran produces a flour with a white rather than a brown color and eliminates fiber. The germ is rich in polyunsaturated fats (which have a tendency to oxidize and become rancid on storage) and so germ removal improves the storage qualities of flour.[7]
The embryo is that part of the seed that germinates and grows into the vegatative plant. In cereal grains, embryos (germs)...
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...the germ or embryo of the grain...
There are two methods that are used for the dry-milling process: milling without removal of the cereal germ, the oldest method, and milling with removal of the cereal germ, the method most used today to ensure a better preservation.
Table: Vegetable Oil Stability [includes wheat germ]
In addition, some maize and rice bran are used to make vegetable oil.
Whole-grain flours are typically stone-ground or hammer-milled. Refined flours, from grains stripped of their bran and germ, must be milled with rollers.
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