167
Albuminoids. 4.620
Woody fiber. 0.532
Carbo-hydrates (starchy matters). 33.391
Fat. 0.453
WHEAT MIDDLINGS.
The middlings form the inner coating of the wheat grain, next the
floury or starchy portion, and contain particles of the germ and a
larger percentage of carbohydrates than either shipstuff or bran, and
a less proportion of fiber, while the percentage of albuminoids
usually stands between that of shipstuff and bran. The following data
are obtained from the 4 lb. procured from a bushel of wheat:
Lb. per Bushel
of Wheat.
Water. 0.562
Ash. 0.138
Albuminoids. 0.657
Woody fiber. 0.142
Carbo-hydrates (starchy matters). 2.307
Fat. 0.193
SHIPSTUFF.
That part separated and known as shipstuff is a very thin layer next
outside of the middlings, and contains the germ not found in the
middlings or left as a part of the flour.
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