Grain: Morphology of Internal Structure

Harold Corke

doi:10.1016/B978-0-12-394437-5.00010-3

Grain: Morphology of Internal Structure

Harold Corke^*

^*Corresponding author for this work

Research output: Chapter in Book/Report/Conference proceeding › Chapter › peer-review

5 Scopus citations

Abstract

Understanding grain structure is an essential foundation to understanding the processing of cereal grains through wet or dry milling. A first step in domestication of a cereal grain species (e.g., wheat) is the genetic mutation that produces a nonbrittle rachis. The rice grain has a tightly attached hull (palea and lemma), so initial dehulling is required; the wheat grain is 'naked,' that is, the hull is loose and easily detaches from the grain. Removal of the rice bran results in white polished grain; in wheat, bran removal followed by particle size reduction results in white flour. The distribution of starch, protein, and oil in the maize grain enables fractionation of these components by wet milling.

Original language	English
Title of host publication	The World Of Food Grains
Publisher	Elsevier Inc.
Pages	41-50
Number of pages	10
Volume	1-4
ISBN (Electronic)	9780123947864
ISBN (Print)	9780123944375
DOIs	https://doi.org/10.1016/B978-0-12-394437-5.00010-3
State	Published - 17 Dec 2015
Externally published	Yes

Keywords

Aleurone
Bran
Brittle rachis
Cell wall
Dehulling
Dry milling
Embryo
Endosperm
Protein bodies
Starch granules
Wet milling

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10.1016/B978-0-12-394437-5.00010-3

Cite this

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title = "Grain: Morphology of Internal Structure",

abstract = "Understanding grain structure is an essential foundation to understanding the processing of cereal grains through wet or dry milling. A first step in domestication of a cereal grain species (e.g., wheat) is the genetic mutation that produces a nonbrittle rachis. The rice grain has a tightly attached hull (palea and lemma), so initial dehulling is required; the wheat grain is 'naked,' that is, the hull is loose and easily detaches from the grain. Removal of the rice bran results in white polished grain; in wheat, bran removal followed by particle size reduction results in white flour. The distribution of starch, protein, and oil in the maize grain enables fractionation of these components by wet milling.",

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KW - Aleurone

KW - Bran

KW - Brittle rachis

KW - Cell wall

KW - Dehulling

KW - Dry milling

KW - Embryo

KW - Endosperm

KW - Protein bodies

KW - Starch granules

KW - Wet milling

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VL - 1-4

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EP - 50

BT - The World Of Food Grains

PB - Elsevier Inc.

ER -

Grain: Morphology of Internal Structure

Abstract

Keywords

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