Talk:Wheat middlings

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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)[reply]

needs a definition

It's still unclear as to just what exactly a wheat middling is — Preceding unsigned comment added by 216.183.185.133 (talk) 18:50, 4 August 2012 (UTC)[reply]

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)[reply]

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)[reply]

"Couscous for humans"?

Is there a kind of couscous that's not for humans? — Preceding unsigned comment added by 74.95.43.253 (talk) 00:25, 24 June 2020 (UTC)[reply]