Food Structure


The structure and histology of the kernel govern migration of water during conditioning or drying. Studies by the energy dispersive x-ray system under the SEM have shown that during an increase of water content from 11.5 to 16.5 per cent, soluble elements migrated from the peripheral bran, accumulated in the aleurone cells and passed through its walls to the endosperm of the kernel if the water content was above 14.5 per cent. Results of study were compared with analyses of milling fractions obtained under the same conditions.

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