Grain Quality

Grain Quality

1. contains

   • starch
     • from photosynthesis
   • protein
     • gluten
     • quality determined by genetics
     • concentration determined by genetics and N
       • late N goes into grain
     • hard or soft depends on how starch held in protein matrix
       • Hard ideal for bread
         • holds more water
           • friabilin doesn't work in hard so crack across starch grain
             • does in soft so easy to separate
   • polysaccharides (sugar components)
   • lipids

2. wheat germ contains a lot of oil

   • can go rancid
     • Hovis treat to prevent this
   • in wholemeal flour