Definition of grains/breads

Definition of grains/breads

Flour is the product derived by finely grinding and bolting (sifting) wheat or other grains. Flour includes all grains (wheat, rye, corn, etc.)

Meal is the product derived by coarsely grinding corn, oats, wheat, etc.

Whole-grain is the edible part of wheat, corn, rice, oats, rye, barley, etc. Parts of the grains such as the germ or the bran are not considered whole grain.

Cereal grain is the edible part of a whole-grain which as been processed for consumption.

Breakfast cereal is any cereal served in a cold and dry form. Breakfast cereals are traditionally served as a breakfast menu item but may be served in meals other than breakfast.

Enriched means that the product conforms to the Food and Drug Administration’s Standard of Identity for levels of iron, thiamin, riboflavin and niacin. The terms “enriched,” “fortified,” or similar terms indicate the addition of one or more vitamins or minerals or protein to a food, unless an applicable Federal regulation requires the use of specific words or statements. “Whole-grain” flour or meal is the product derived by grinding the entire grain minus the husk/hull. If a flour or meal does not contain all edible parts of the grain, it is not whole-grain.