Why do food companies mill the whole grain?!
Why do food companies mill the whole grain?
Why do food companies remove the bran and germ from the whole grain and leave the endosperm? What percentage of the whole grain is endosperm? It doesnt seem cost effective to remove these elements and then "enrich" the flour after the fact.
Answers:
Besides what the first answerer said, whole grains spoil MUCH more rapidly than refined grain! That's a major incentive to refine the grain. It may not seem cost effective to add back to the refined product but it's much cheaper than having product spoil.
The percentage of endosperm varies depending on which grain you're dealing with. You can search for the term endosperm and whatever particular grain you're interested in to get that data on each as I'm not aware of any particular site that deals with them all, but you might find this link interesting and educational:
http://waltonfeed.com/self/grains.html...
Source(s):
Vegetarians do not eat fish. A fish eater is a Piscivore. Spread the correct word!
http://www.thefreedictionary.com/piscivo...
Mostly because it tastes better that way. In the olden days, white flour was a special treat.