Threshing is the process of separating the edible part of cereal grain (or other crop) from the scaly, inedible chaff that surrounds it. It is the step in grain processing after harvesting and before winnowing. Early threshing methods removed some of the bran but modern methods do not.
References[change | change source]
- "Separating the Wheat from the Chaff". The Whole Grains Council. Retrieved 28 August 2015.
- Adolf Erman, Life in Ancient Egypt' (London; New York: Macmillan, 1894), pp. 431–431
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