Grain & MillingAdvanced
Aleurone Layer
/ˈæl.jə.roʊn/
Nutrient-rich layer under the bran, removed with it in milling.
A thin layer of cells between the bran and the starchy endosperm. Botanically it belongs to the endosperm, but in milling it comes off with the bran. It's rich in protein, minerals, and enzymes, so a lot of whole-grain flavor and enzyme activity is lost when it's sifted out.
By Henry Hunter · Updated
Henry's notes from the bench
- This is part of why a light sift beats a heavy one for flavor. Pull out only the coarsest bran and you keep more of what's just underneath.
Connected terms
Report a correction for this termCorrection inbox owner: Henry Hunter · Reply within 7 days