alcohol-soluble types. In ordinary water, these
proteins don’t dissolve; instead they bond to
each other and clump up into a compact mass.
Wheat, rice, corn, and barley kernels develop
a chewy consistency in part because their
insoluble proteins clump together in the grain
during cooking and form a sticky complex
with the starch granules.
Seed Starches: Orderly and Disorderly
All the grains and legumes contain a
substantial amount of starch, enough that it
plays a significant role in the texture of the
cooked seeds and their products. It can make
one grain variety behave very differently from
another variety of the same grain.
Two Kinds of Starch Molecules The parent
plant lays down starch molecules in
microscopic, solid granules that fill the cells
of the seed storage tissue. All starch consists