Physical and structural properties of wheat endosperm associated with grain texture

摘要: A method of sectioning raw wheat grain was developed to characterize the physical and structural properties endosperm tissue from hard soft varieties. The thinnest possible cross section that remained intact taken as a measurement cohesiveness. Hard sections typically were pliable, cohesive, could be sliced less than 1 μm thick. Soft 4 in thickness tended crumble