The influence of the physical structure of the protein matrix on wheat hardness

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Abstract
The influence of a range of factors on wheat hardness was investigated with particular reference to the physical structure of the endosperm protein matrix. Differences in hardness were found to involve the continuity of the protein matrix and the strength with which it physically entrapped starch granules. The primary determinant of wheat hardness is genetically controlled and appears to relate to factors influencing the degree of compactness of endosperm cell components. Environment and protein content are also of significance in determining the extent to which an ordered structure forms.

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