During milling, which component is often removed to reduce fats that can cause rancidity?

During milling, which component is often removed to reduce fats that can cause rancidity?

• A. Germ
• B. Endosperm
• C. Bran
• D. Hull

Answer: (A)

The fats that most commonly drive rancidity in milled grain are stored in the germ, the small embryo of the seed. Those oils are prone to oxidation during storage, which leads to off-flavors and spoilage. To make shelf-stable refined products like white flour, milling often removes the germ (along with the bran). Dropping the germ lowers the overall fat content, reducing the chance of rancidity. The endosperm is mostly starch with little fat, so removing it wouldn’t help curb rancidity. Bran has fats too, but the germ is the primary source of oxidizable oils. Hull is an outer protective layer and not the main target for reducing rancidity in milled foods.

The fats that most commonly drive rancidity in milled grain are stored in the germ, the small embryo of the seed. Those oils are prone to oxidation during storage, which leads to off-flavors and spoilage. To make shelf-stable refined products like white flour, milling often removes the germ (along with the bran). Dropping the germ lowers the overall fat content, reducing the chance of rancidity. The endosperm is mostly starch with little fat, so removing it wouldn’t help curb rancidity. Bran has fats too, but the germ is the primary source of oxidizable oils. Hull is an outer protective layer and not the main target for reducing rancidity in milled foods.