Application Guide

outer coating of the grain. Tight hulls are removed by polishing or
pearling, loose hulls by threshing, and some special varieties are hull-
less.
Kernel—Small, separate, edible dry seed fruits of grain plants.
Meal—Whole grain ground into a variety of consistencies, but all of
them coarser than flour. Polenta, cornmeal, and farina are meals. De-
pending on the processing of the whole grain, they may have the bran
and germ or may not.
Pearling—The process of removing the outer bran layer from barley.
Polishing—The process of removing the outer bran layer from rice.
Rolled flakes—Grains that are steamed, cut, and then rolled flat and
dried; these cook faster than cracked or whole grains.
Roasted—Whole grains that are toasted for added digestibility and fla-
vor, such as buckwheat groats.
Seed—Dormant fruit of the grain plant.
Spikelet—An individual grass flower head that holds the seeds.
Stone-ground—Flour and meal that is made by slowly crushing grains
with heavy, grooved revolving stones under pressure. Since this process
is slow and the temperature is never above body heat, precious nutritive
oils are preserved and the bran and germ are evenly distributed.
Testa—The hard, external shell-like coating of a seed.
Threshing—The process of separating the outer hull from the grain by
beating. Other methods are pearling and polishing, which grind off the
hull, retaining the bran.
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