The fully developed wheat grain is roughly ovate in shape and approximately 0.15 to 0.4 inches in length depending on the specific type of plant. The kernel color varies and may be any hue from white or yellow to amber or dark red. A brush of short hairs is often located at the apex of the grain and its ventral surface is creased. Each grain consists of three primary components: bran, endosperm, and germ. The outer and innermost portions (the bran and the germ, respectively) are usually separated from the endosperm that lies between them during milling. The endosperm, which is high in starch and composes the bulk of the grain, is then commonly utilized to produce white flour. View a larger version of this digital image. |