Wheatmilling Byproducts

The primary product from the milling of wheat is flour for human consumption. Wheat is ground and sieved to produce flour. The resulting by-products are primarily wheat bran and wheat middlings. The bran is the hull of the wheat kernel and the middlings are a mixture of hull (bran) starch and protein (gluten). Wheat midds contain about 18% starch and 18% protein. The remainder is primarily fiber, which is not digested by ruminants as well as soyhull fiber. Midds have good feeding value but are different from soyhulls, primarily because of the starch. Midds are used by the feed-manufacturing industry as a carrier and pelleting aid, as well as a source of protein, minerals, energy, and fiber for commercial livestock feeds. Midds are widely used in dairy-cattle diets,[3] in beef-feedlot diets, and in beef forage-based diets.[4]

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