Tag: Grain science

On average, a wheat kernel contains around 70% carbohydrates, making this macronutrient its primary component. This main component of wheat provides the crucial energy found in countless food products worldwide and is fundamental to understanding its nutritional value.

Rice is a primary food source for over half of the world's population, and its texture and digestibility are fundamentally determined by its two starches: amylose and amylopectin. The specific ratio of these two polysaccharides is what makes a grain of rice fluffy and separated or soft and sticky when cooked.