Kernels of wheat

Winning, H., Viereck, N., Wollenweber, B., Larsen, F. H., Jacobsen, S., Sondergaard, I., and Engelsen, S. B. (2009). Exploring abiotic stress on asynchronous protein metabolism in single kernels of wheat studied by NMR spectroscopy and chemometrics.. Exp. Bot. 60,... 

Jenner, C. F. 1994. Starch synthesis in the kernel of wheat under high temperature conditions. 

Grape sugar is not one of the constituents usually added to bread. In bread made of flour, water, salt, and yeast, the yeast is furnished with sugar by the action of the diastatic enzymes of the wheat. In other words, each kernel of wheat contains within itself enzymes which are capable of converting all of the starch stored in the kernel into sugar. When wheat is manufactured into bread flour these enzymes are carried over into the flour and when the flour is mixed with water and kept warm the wheat diastase gradually changes the wheat starch into maltose. 

Definition Milled flour from kernels of wheat, Triticum vulgare... 

H hr mas NMR PROFILING METABOLITES IN SINGLE CEREAL KERNELS (OF WHEAT AND BARLEY)... 

The oat grain very closely resembles a kernel of wheat in structure. Unlike wheat, however, the nutritious bran and germ are not removed in the normal processing because oats are not refined. The most important nutritional advantage of oats is the soluble fiber which helps to lower the cholesterol in the blood. Oat bran is a major source of this fiber. 

Man probably used wheat as food 10,000 to 15,000 years before Christ In 1948, archaeologists from the University of Chicago found kernels of wheat, believed to be about 6,700 years old, preserved in the ruins of an ancient village in Iraq. 

NUTRITIONAL VALUE OF WHEAT. Whole wheat flour is made by grinding the entire kernel of wheat. Thus, it contains nutrients found in all three parts— the bran, endosperm, and germ. To produce white flour which has better keeping qualities than whole wheat flour, millers remove the bran and germ and use only the endosperm. Some of the B vitamins, calcium, and iron are lost. The processing of white flour removes additional nutrients. 

Sinha R C and Savard M E (1997), Concentration of deoxynivalenol in single kernels and various tissues of wheat heads , Can. J. Plant Pathol., 19, 8-12. 

Signs It generally causes little direct loss in either quantity or quality of wheat seed or grain. The fungus invades the kernels and leaves behind waste products with a disagreeable fishy odor or taste that makes the kernels unpalatable for use in flour. 

Dowell, F.E., Throne, J.E., and Baker, J.E. 1998. Automated nondestructive detection of internal insect infestation of wheat kernels by using near-infrared reflectance spectrscopy. J. Econ. Entomol. 91, 899-904. 

Schatzki, T.F. and Fine, T.A. 1988. Analysis of radiograms of wheat kernels for quality control. 

Figure 13.5 Analysis of wheat grains by NIR imaging. NIR image at 1140 nm, spectra of the germ (dotted line) and albumen (continuous line), as well as the sixth PC image bringing to die fore the germ of each kernel. From Walloon Agricultural Research Centre, Belgium.

In comparison to isolation of starches from other botanical sources, the industrial isolation of wheat starch is quite unique because different processing techniques may be employed.21,45,70 Kempf and Rohrmann54 described 15 different processes for industrial production of wheat starch and wheat gluten using wheat kernels or wheat flour as the raw material (Table 10.3). Only three of the processes in Table 10.3 are actually used. 

Although some initial successes were reported, the whole-wheat processes were shortlived, principally because the separation of fiber from gluten is difficult, and because drying of wet bran is energy-intensive. Batey84 opined that it seems unlikely that any wet-milling of wheat kernels will be economical, since only 6-7% of the kernels starch is lost in dry-milling. 

Eight combinations (types 1-8, Table 10.12) of Wx-Al, Wx-Bl and Wx-Dl proteins are possible in common wheats.257 Near-isogenic lines of the eight types of wheats showed apparent amylose levels of 3% to 25%, as determined by the blue color of the amylose-iodine complex.266 The amylose level in wheat kernels increases positively with the level of waxy proteins.257,269 271 In the double nulls, the Wx-Al protein in type 5 wheat produces —3% less amylose than the Wx-Bl and Wx-Dl proteins (types 6 and 7, respectively). In the single nulls, compared to the wild type (type 1), absence of Wx-Bl (type 3) reduces the amylose content by —2% compared to —1% for the absence of either of the other two waxy proteins (types 2... 

---