Cereal germ

[6] Non-whole grain methods of milling are intended to isolate the endosperm, which is ground into flour, with removal of both the husk (bran) and the germ.

Removal of bran produces a flour with a white rather than a brown color and eliminates fiber.

[13] Wheat germ can be added to protein shakes, casseroles, muffins, pancakes, cereals, yogurt, smoothies, cookies, and other goods.

[16] Some manufacturers prevent rancidity by storing wheat germ in vacuum-sealed glass containers, or by placing an oxygen-absorbing sachet inside air-tight packaging.

[17][18] Wheat germ is also useful in biochemistry since it contains lectins that bind strongly to certain glycoproteins; therefore, it can be used to isolate such proteins.