Abstract
ABSTRACTOrdinary corn kernel endosperm is composed of horny and floury portions. Corn varieties having different endosperm were investigated. Their chemical composition was almost identical, but in tissue structure the floury endosperm is soft and the horny endosperm is hard. The starch isolated from floury endosperm is easier to gelatinize, and higher in viscosity, swelling value, and α‐amylase digestibility than the starch from horny endosperm. The floury endosperm is superior to the horny endosperm in such baking products as bread and cookies.
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