What's New in Grain Products?


Several wheat products have become popular in the United States in recent years.

Bulgur, or blugur wheat(also known as cracked wheat), originally came from the Near East. It is made from whole wheat that is first cooked, then dried and cracked. Blugur wheat is a source of protein, niacin, and other B vitamins. It gives a nutty flavor and a crunchy texture to groud meat dishes, pilafs, salads, and stuffed vegetables.

Wheat germ is made from the germ of the wheat kernel and has an even higher food value than whole-grain cereals. Wheat germ is toasted to improve its flavor and increase its shelf life.

Corn flour or corn-germ flour is made by grinding up one of the most nutritious parts of the corn kernel-- the germ. This flour contains a lot of low quality protein. Corn germ flour represents the first use of corn as protein fortifier. You will find corn germ flour in cookies, muffins, bread, and ground meat dishes.

Soy flour comes in full fat and low fat varieties. You can use soy flour with wheat flour in baking.

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