Grain: Morphology of Internal Structure

Harold Corke*

*Corresponding author for this work

Research output: Chapter in Book/Report/Conference proceedingChapterpeer-review

4 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 languageEnglish
Title of host publicationThe World Of Food Grains
PublisherElsevier Inc.
Pages41-50
Number of pages10
Volume1-4
ISBN (Electronic)9780123947864
ISBN (Print)9780123944375
DOIs
StatePublished - 17 Dec 2015
Externally publishedYes

Keywords

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

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