A food grade antioxidant and a baked food flavorant is isolated from
roasted wheat malt containing bran. The germinated wheat is roasted until
the malt's naturally occurring enzymes are substantially destroyed. The
roasted wheat malt is milled into fine particles that may be physically
separated into a fraction that is primarily homogeneous bran particles
and into a fraction that is primarily heterogeneous endosperm and germ
particles. The bran fraction is useful as a food flavorant and the
endosperm and germ fraction may be used directly as an antioxidant for
oils and fats, or foods, pharmaceuticals and cosmetics containing oils
and/or fats or the antioxidant may be chemically extracted. The milled
homogeneous bran and heterogeneous endosperm and germ particles may be
recombined in customized proportions and thus used as a dually functional
food ingredient.