The influence of endosperm structure, protein content and grain moisture on the rate of water penetration into wheat during conditioning

Abstract

SummaryThe effect of protein content, endosperm structure and grain moisture on the rate of water penetration into wheat grains was studied. Other factors which are known to alter the rate of water penetration were kept constant. an increase in the amount of endosperm protein was found to increase the time required to establish an equilibrium distribution of water regardless of whether the additional protein was present as discrete masses in the sub‐aleurone cells or throughout the entire endosperm. Grain moisture also influenced the rate at which any subsequent water passed through the endosperm. Moisture equilibrium was achieved more rapidly in those grains with a higher initial moisture content.