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Questions and Answers
What is the genetic control of hardness in cereal grains?
Hardness is determined by starch-protein bond strength in the endosperm.
How is vitreousness formation related to the lack of air spaces in the kernel during drying?
Vitreousness formation occurs when there are no air spaces in the kernel during drying.
What happens to the protein in the soft endosperm during drying?
The protein shrinks and protein-protein bonds rupture, creating air spaces.
Why does the opaque endosperm appear white?
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What can lead to the loss of vitreousness in maize kernels?
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What are the main components of a kernel of grain and what nutrients do they contain?
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What is the role of the endosperm in the formation of flour?
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Describe the characteristics and functions of the bran, germ, and endosperm.
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