BIOMOLECULES AND ENZYMES

Detailed explanation-1: -Rening normally removes the bran and the germ, leaving only the endosperm. Without the bran and germ, about 25% of a grain’s protein is lost, and are greatly reduced in at least seventeen key nutrients.

Detailed explanation-2: -Removal of bran is aimed at producing a flour with a white rather than a brown color, and eliminating fiber, which reduces nutrition. The germ is rich in polyunsaturated fats (which have a tendency to oxidize and become rancid on storage) and so germ removal improves the storage qualities of flour.

Detailed explanation-3: -When grains are refined to make white flour, the germ and bran portions are removed, leaving only the endosperm. As you’ve probably guessed, this process also removes the most nutrient-dense portions of the grain. Refined products are often “enriched, ” meaning that key nutrients, such as the B vitamins, are added back.

Detailed explanation-4: -Grains with one or more components (usually bran and germ) removed are considered refined grains – for example, white rice.

Detailed explanation-5: -White rice is milled rice that has had its husk, bran, and germ removed. This alters the flavor, texture and appearance of the rice and helps prevent spoilage, extend its storage life, and makes it easier to digest.