Food Structure


The rhea logical behaviour of two wheat varieties (Triticum durum), cultivated at different sites, was studied by INSTRON* as a function of water content. Patterns of crushed grains were investigated by scanning electron microscopy . The apparent modulus of elasticity of the wheat grains was apparently re 1 a ted to their vitreosity. The mealy grain generally had an apparent modulus of elasticity lower than that of the vitreous one and the modulus appeared to be related to the air spaces in mealy endosperm. Humidification favoured the conversion of vitreous endosperm to the mealy state. Grain morphology and particularly the kernel crease played an important role during grain crushing.

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