After the germ and bran is taken out of grain . What is done with what was taken?
Since this is not my area of expertise, I searched Google under the key words "germ and bran of grain" to get these possible sources:
https://www.google.com/search?client=safari&rls=en&q=germ+and+bran+of+grain&ie=UTF-8&oe=UTF-8
In the future, you can find the information you desire more quickly, if you use appropriate key words to do your own search. Also see http://hanlib.sou.edu/searchtools/.
http://www.hackcollege.com/blog/2011/11/23/infographic-get-more-out-of-google.html
When the germ and bran are removed from grains, such as wheat or rice, they are typically processed and used in various ways. Here are some common uses for both the germ and bran:
1. Germ:
- Germ is rich in nutrients, especially vitamins and minerals. It is often separated and used in the production of various food products, such as bread, pasta, and breakfast cereals, to enhance their nutritional content.
- Germ is also used in the production of oils. Germ oil contains healthy fats and is commonly used in cooking, baking, and even as a dietary supplement.
2. Bran:
- Bran is the outer layer of a grain and is particularly high in fiber. It is often used in the production of whole grain products, such as whole wheat flour or brown rice, to increase their fiber content.
- Bran can also be used as animal feed due to its nutrient-rich composition. It is commonly included in livestock diets to provide dietary fiber and additional nutrients.
It's important to note that not all grains have their germ and bran removed. Some varieties, like whole wheat or brown rice, retain these components, providing more nutritional value compared to refined grains, which have had the germ and bran removed.
If you're interested in learning more about specific processes or applications, you can explore further by searching online or referring to resources that focus on food processing or nutrition.