wheat-kernel

Updated: May 15, 2025

A portion of the outer covering of a wheat-kernel holds lime, silica, and iron, which are needed by the body, and which are found in no other part of the grain. The woody fibre is not digested, but serves by its bulk and stimulating action to facilitate digestion. It is therefore evident that bread made of unbolted flour is more healthful than that made of superfine flour.

Catharine Esther Beecher - American Woman's Home

To use this country's share of the short supply of wheat to the greatest advantage the Food Administration has changed the making of flour to include more of the wheat-kernel. The difference between peace and war time flour is easily understood if the structure of grains is considered.

Katharine Blunt - Food Guide for War Service at Home : Prepared under the direction of the United States Food Administration in co-operation with the United States Department of Agriculture and the Bureau of Education, with a preface by Herbert Hoover

Graham flour is manufactured by grinding practically all of the wheat-kernel a 100-per-cent use of the grain, called 100-per-cent extraction. Some people still fail to realize that Graham flour and Graham bread are wheat, perhaps because of the different name and brown color.

Katharine Blunt - Food Guide for War Service at Home : Prepared under the direction of the United States Food Administration in co-operation with the United States Department of Agriculture and the Bureau of Education, with a preface by Herbert Hoover