Understanding Hardness and Vitreousness in Cereal Grains

Hardness is determined by starch-protein bond strength in the endosperm.

Vitreousness formation occurs when there are no air spaces in the kernel during drying.

The protein shrinks and protein-protein bonds rupture, creating air spaces.

<p>The opaque endosperm appears white due to light diffraction and diffusion in the air spaces.</p> Signup and view all the answers

<p>Wetting and drying of maize kernels can lead to the loss of vitreousness.</p> Signup and view all the answers

<p>The main components of a kernel of grain are the bran, germ, and endosperm. The bran is rich in antioxidants, B vitamins, and fiber. The germ contains B vitamins, protein, minerals, and healthy fats. The endosperm is comprised of starchy carbohydrates, proteins, and small quantities of vitamins and minerals.</p> Signup and view all the answers

<p>The endosperm serves as nourishment for the germ and ultimately becomes the flour. It is the largest part of the kernel and contains starchy carbohydrates, proteins, and small quantities of vitamins and minerals.</p> Signup and view all the answers

<p>The bran is the outer multi-layered skin of the kernel, rich in antioxidants, B vitamins, and fiber. The germ is the embryo with sprouting potential, containing B vitamins, protein, minerals, and healthy fats. The endosperm is the largest part of the kernel and provides nourishment for the germ. It comprises starchy carbohydrates, proteins, and small quantities of vitamins and minerals.</p> Signup and view all the answers