On food and cooking the science and lore of the kitchen ( PDFDrive ) 880
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elasticpastethatcouldbefilledwithtiny
bubblesandbakedintotenderraisedbreads.
Aroundthesametime,theinhabitantsof
tropicalandsemitropicalAsiadomesticated
rice,withitsspecialabilitytogrowinwet,
hotgrowingconditions.Somewhatlaterin
warmcentralandSouthAmericaarosemaize,
orcorn,whoseplantsandkernelsdwarfthose
oftheothercereals.
GrainStructure
andComposition
Theedibleportionofthecerealplant,
commonlycalledthegrainorkernel,is
technicallyacompletefruitwhoseovaryderivedlayerisverythinanddry.Threeofthe
cereals—barley,oats,andrice—bearfruits
thatarecoveredbysmall,tough,leaf-like
structuresthatfusetoformthehuskorhull.
Breadanddurumwheats,rye,andmaizebear
nakedfruitsanddon’thavetobehusked
beforemilling.
Allthegrainshavethesamebasic
structure.Thefruittissueconsistsofalayer
ofepidermisandseveralthininnerlayers,
includingtheovarywall;altogether,it’sonly
afewcellsthick.Justunderneaththeseed
coatisthealeuronelayer,onlyonetofour
cellsthickandyetcontainingoil,minerals,
protein,vitamins,enzymes,andflavoroutof
proportiontoitssize.Thealeuronelayeris
theouterlayerandonlylivingpartofthe
endosperm;therestisamassofdeadcells
thatstoresmostofthecarbohydratesand
protein,andthattakesupmostofthegrain’s
volume.Abuttingontotheendospermfrom
onesideisthescutellum,asinglemodified
leafthatabsorbs,digests,andconductsfood
fromtheendospermtotheembryo,or“germ,”
whichisatthebaseofthefruit,andwhichis
alsowellendowedwithoil,enzymes,and
flavor.
Theendosperm(fromtheGreek:“within
