Talk:Wheat middlings

From Wikipedia, the free encyclopedia
Jump to: navigation, search
WikiProject Food and drink  
WikiProject icon This article is within the scope of WikiProject Food and drink, a collaborative effort to improve the coverage of food and drink related articles on Wikipedia. If you would like to participate, please visit the project page, where you can join the discussion and see a list of open tasks.
 ???  This article has not yet received a rating on the project's quality scale.
 ???  This article has not yet received a rating on the project's importance scale.

WikiProject Food and drink Tagging[edit]

This article talk page was automatically added with {{WikiProject Food and drink}} banner as it falls under Category:Food or one of its subcategories. If you find this addition an error, Kindly undo the changes and update the inappropriate categories if needed. The bot was instructed to tagg these articles upon consenus from WikiProject Food and drink. You can find the related request for tagging here . If you have concerns , please inform on the project talk page -- TinucherianBot (talk) 12:13, 3 July 2008 (UTC)

needs a definition[edit]

It's still unclear as to just what exactly a wheat middling is — Preceding unsigned comment added by (talk) 18:50, 4 August 2012 (UTC)

I agree. Based on the first sentence of the semolina article it looks like middlings is a synonym for endosperm. Here is how that sentence looks as of today. "Semolina is the coarse, purified wheat middlings of durum wheat used in making pasta, breakfast cereals, puddings, and couscous." IOLJeff (talk) 21:53, 13 October 2013 (UTC)

Agreed that there's a problem here. Article says that middlings are a "by-product" of milling. Does the mean that in order to produce durum semolina, flour must also be produced? Maybe in milling durum semolina, it's the flour that's the byproduct? :-) --Macrakis (talk) 02:33, 20 December 2014 (UTC)