847:
473:
153:, phosphorus, and other nutrients. Flour milling products arising from a fairly homogeneous parent grain can vary greatly depending on the objectives of the milling process. Thus, the degree of nutrient variation in wheat midds can be a major consideration in determining whether its inclusion in a ration or formula feed is beneficial. It has 96% of the
132:
The term is somewhat imprecise, as it does not take into account the various mill streams and proportions that are combined and ultimately constitute the product's final composition. As a consequence of this inconsistent terminology, difficulties are encountered when ascertaining nutritional value
336:
Shellenberger, J. A. 1970. Nutritional values of wheat and wheat by-products as affected by modern production and milling techniques. Proc. Intern. Symp. “Wheat in
Livestock and Poultry Feeds.” June 18–19, Okla. State Univ. p.
108:
The middlings include those portions of the wheat kernel that are richest in proteins, vitamins, lipids and minerals. For example, highly refined patent flour may contain only 10 to 12% of the total
133:
and establishing economic worth. Wheat midds are sometimes referred to negatively as "floor sweepings" although such products are generally captured long before they would end up on the floor.
105:(actually a low-grade flour, making up approximately 3% of the original grain, consisting of fractions of endosperm and bran, with an average particle size of 100–300 microns).
97:(making up approximately 12% of the original grain, consisting of fractions of endosperm, bran, and germ with an average particle size of 500–900
552:
165:. It is also used as an inexpensive filler for food for pets such as dogs and cats, who do not digest wheat products as readily.
537:
390:
314:
761:
542:
262:
824:
771:
751:
93:
part. In addition to marketing the bran and germ as products in their own right, middlings include
492:
298:
562:
527:
8:
730:
383:
306:
869:
173:
Due to its high energy content and low price, wheat middlings is being researched as a
113:
407:
310:
360:
285:
879:
829:
621:
154:
756:
649:
557:
874:
850:
804:
799:
725:
705:
487:
457:
430:
425:
376:
349:
863:
766:
654:
532:
447:
420:
50:
499:
435:
415:
819:
809:
746:
659:
640:
598:
522:
514:
504:
442:
82:
834:
814:
720:
674:
578:
547:
117:
54:
794:
710:
609:
78:
62:
38:
700:
669:
109:
286:
Wheat
Middlings Composition, Feeding Value, and Storage Guidelines
174:
146:
121:
66:
46:
776:
679:
644:
614:
158:
98:
58:
715:
695:
603:
583:
472:
462:
452:
399:
162:
150:
142:
90:
42:
35:
301:. In Cho, Susan Sungsoo; Prosky, Leon; Dreher, Mark (eds.).
593:
588:
86:
81:
or protein/starchy part of the grain, leaving behind the
368:
65:
and pets. They are also being researched for use as a
281:
279:
127:
861:
276:
384:
391:
377:
57:, and other nutrients, they are a useful
345:
343:
299:"Food sources and uses of dietary fiber"
296:
136:
862:
77:White flour is made entirely from the
372:
340:
270:OSU Agriculture and Natural Resources
145:, middlings can be a good source of
141:When used in feed for livestock or
13:
260:
14:
891:
168:
846:
845:
471:
161:and 91% of the energy value of
354:
330:
303:Complex Carbohydrates in Foods
290:
254:
184:
128:Classification inconsistencies
1:
762:non-celiac gluten sensitivity
72:
297:Dreher M (19 January 1999).
180:
7:
543:International Wheat Council
16:By-product of wheat milling
10:
896:
572:Plant parts and their uses
247:
843:
787:
740:Associated human diseases
739:
688:
630:
571:
513:
480:
469:
406:
398:
208:
187:
34:) are the product of the
772:dermatitis herpetiformis
752:Gluten-related disorders
238:Neutral detergent fiber
523:Australian Wheat Board
563:Wheat pools in Canada
553:Production statistics
361:Ohio State University
124:of the parent grain.
528:Canadian Wheat Board
137:Nonhuman consumption
41:process that is not
307:Marcel Dekker, Inc.
45:. A good source of
309:pp. 358–359.
857:
856:
631:Basic preparation
263:"Wheat Middlings"
261:Boyles, Stephen.
245:
244:
120:, and 50% of the
887:
849:
848:
830:Tell Abu Hureyra
788:Related concepts
689:As an ingredient
475:
393:
386:
379:
370:
369:
363:
358:
352:
347:
338:
334:
328:
327:
325:
323:
294:
288:
283:
274:
273:
267:
258:
192:
185:
895:
894:
890:
889:
888:
886:
885:
884:
860:
859:
858:
853:
839:
783:
757:coeliac disease
735:
684:
626:
567:
558:Protein premium
509:
476:
467:
402:
397:
367:
366:
359:
355:
348:
341:
335:
331:
321:
319:
317:
295:
291:
284:
277:
265:
259:
255:
250:
209:
188:
183:
171:
139:
130:
75:
22:(also known as
20:Wheat middlings
17:
12:
11:
5:
893:
883:
882:
877:
872:
855:
854:
844:
841:
840:
838:
837:
832:
827:
822:
817:
812:
807:
805:Refined grains
802:
800:Plant breeding
797:
791:
789:
785:
784:
782:
781:
780:
779:
774:
769:
764:
759:
749:
743:
741:
737:
736:
734:
733:
728:
726:Wheat germ oil
723:
718:
713:
708:
703:
698:
692:
690:
686:
685:
683:
682:
677:
672:
667:
662:
657:
652:
647:
638:
634:
632:
628:
627:
625:
624:
619:
618:
617:
607:
601:
596:
591:
586:
581:
575:
573:
569:
568:
566:
565:
560:
555:
550:
545:
540:
535:
530:
525:
519:
517:
511:
510:
508:
507:
502:
497:
496:
495:
488:Wheat diseases
484:
482:
478:
477:
470:
468:
466:
465:
460:
455:
450:
445:
440:
439:
438:
433:
428:
423:
412:
410:
404:
403:
396:
395:
388:
381:
373:
365:
364:
353:
350:Ingredients101
339:
329:
315:
289:
275:
252:
251:
249:
246:
243:
242:
239:
235:
234:
231:
227:
226:
223:
219:
218:
215:
211:
210:
206:
205:
200:
194:
193:
190:Nutrient Value
182:
179:
170:
169:Fuels research
167:
138:
135:
129:
126:
74:
71:
28:wheat mill run
15:
9:
6:
4:
3:
2:
892:
881:
878:
876:
873:
871:
868:
867:
865:
852:
842:
836:
833:
831:
828:
826:
823:
821:
818:
816:
813:
811:
808:
806:
803:
801:
798:
796:
793:
792:
790:
786:
778:
775:
773:
770:
768:
767:wheat allergy
765:
763:
760:
758:
755:
754:
753:
750:
748:
745:
744:
742:
738:
732:
729:
727:
724:
722:
719:
717:
714:
712:
709:
707:
704:
702:
699:
697:
694:
693:
691:
687:
681:
678:
676:
673:
671:
668:
666:
663:
661:
658:
656:
653:
651:
648:
646:
642:
639:
636:
635:
633:
629:
623:
620:
616:
613:
612:
611:
608:
605:
602:
600:
597:
595:
592:
590:
587:
585:
582:
580:
577:
576:
574:
570:
564:
561:
559:
556:
554:
551:
549:
546:
544:
541:
539:
536:
534:
533:Corn exchange
531:
529:
526:
524:
521:
520:
518:
516:
512:
506:
503:
501:
498:
494:
491:
490:
489:
486:
485:
483:
479:
474:
464:
461:
459:
456:
454:
451:
449:
446:
444:
441:
437:
434:
432:
429:
427:
424:
422:
419:
418:
417:
414:
413:
411:
409:
405:
401:
394:
389:
387:
382:
380:
375:
374:
371:
362:
357:
351:
346:
344:
333:
318:
312:
308:
304:
300:
293:
287:
282:
280:
271:
264:
257:
253:
240:
237:
236:
232:
229:
228:
224:
222:Crude protein
221:
220:
216:
213:
212:
207:
204:
201:
199:
196:
195:
191:
186:
178:
176:
166:
164:
160:
156:
152:
148:
144:
134:
125:
123:
119:
116:, 20% of the
115:
111:
106:
104:
100:
96:
92:
88:
84:
80:
70:
68:
64:
60:
56:
52:
48:
44:
40:
37:
33:
29:
25:
21:
731:Wheat gluten
664:
500:Wheat mildew
436:Winter wheat
356:
332:
320:. Retrieved
305:. New York:
302:
292:
269:
256:
202:
197:
189:
172:
155:energy value
140:
131:
107:
102:
94:
76:
31:
27:
23:
19:
18:
820:Whole grain
810:Staple food
747:Anaphylaxis
505:Hessian fly
322:3 September
230:Crude fiber
32:wheat midds
864:Categories
835:Tell Aswad
825:Shattering
815:Wheatpaste
795:Bread riot
721:Wheat beer
675:Parboiling
548:Peak wheat
316:0824701879
214:Dry matter
203:Percentage
118:phosphorus
73:Production
55:phosphorus
870:Pet foods
711:Flatbread
665:Middlings
610:Endosperm
181:Nutrition
79:endosperm
63:livestock
851:Category
701:Couscous
670:Semolina
481:Agronomy
458:Khorasan
431:Red Fife
426:Norin 10
198:Analysis
110:thiamine
85:and the
24:millfeed
880:Cereals
706:Cracker
650:Milling
641:Berries
622:Sprouts
538:Exports
448:Einkorn
421:Marquis
248:Sources
175:biofuel
147:protein
122:calcium
103:red dog
99:microns
67:biofuel
47:protein
39:milling
777:ataxia
680:Bulgur
655:Farina
645:groats
615:Gluten
606:(husk)
416:Common
337:34–41.
313:
225:16.5%
159:barley
143:horses
114:niacin
101:) and
95:shorts
59:fodder
875:Wheat
716:Pasta
696:Bread
660:Flour
604:Chaff
584:Straw
579:Stalk
515:Trade
463:Spelt
453:Emmer
443:Durum
408:Types
400:Wheat
266:(PDF)
233:7.5%
151:fiber
91:fiber
51:fiber
43:flour
36:wheat
30:, or
637:None
599:Germ
594:Bran
589:Seed
493:list
324:2017
311:ISBN
241:32%
217:89%
163:corn
112:and
87:bran
83:germ
61:for
643:or
157:of
89:or
866::
342:^
278:^
268:.
177:.
149:,
69:.
53:,
49:,
26:,
392:e
385:t
378:v
326:.
272:.
Text is available under the Creative Commons Attribution-ShareAlike License. Additional terms may apply.