1990•Cereal ChemistryRequires access
Physical and structural properties of wheat endosperm associated with grain texture
Greg M. Glenn, Robin M. Saunders
Open publisher page 49 citations
Abstract
A method of sectioning raw wheat grain was developed to characterize the physical and structural properties of endosperm tissue from hard and soft wheat varieties. The thinnest possible cross section that remained intact was taken as a measurement of cohesiveness. Hard wheat sections typically were pliable, cohesive, and could be sliced less than 1 μm thick. Soft wheat sections less than 4 μm in thickness tended to crumble