Hard Wheat (breads)

1
Wheat Grain Hardness
Hard Wheat (breads)
Soft Wheat (cookies and cakes)
Scanning electron micrographs of grain fracture
plane

• Starch grains are firmly embedded
• in the protein matrix.

• Starch grains are loosely adhered
• to the protein matrix (Note crater )

• Many starch grains are damaged
• during milling ( ).

• Lower proportion of damaged starch
• grains.

• High water absorption.

• Low water absorption.

• Low levels of the protein Friabilin present
• on starch isolated from hard wheats.

• Relatively high levels of Friabilin present
• on starch isolated from soft wheats.