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 |
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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 | |
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