Journal of Cereal Science 

TL;DR: In this paper, a review of the current state of knowledge about starch structure in perspective and integrating aspects of starch composition, interactions, architecture and functionality is presented, and the authors highlight the need to understand in more depth the structure of starch granules and how this complex organisation controls functionality.

TL;DR: The bran/germ fraction of whole wheat may impart greater health benefits when consumed as part of a diet, and help reduce the risk of chronic diseases.

TL;DR: In this paper, the main characteristics and potential applications of spent grain are reviewed focussing on these alternative uses of this agro-industrial byproduct as a raw material in foods, in energy production and in biotechnological processes.

TL;DR: The high molecular weight subunits of wheat glutenin are of considerable interest because of their relationship to breadmaking quality and how they may be assembled to form disulphide-bonded polymers that confer elasticity on wheat dough.

TL;DR: An improved method for the colorimetric determination of amylose as its blue polyiodide complex is described in this article, where starch is dissolved in urea-dimethylsulphoxide and aliquots of the solution are used to determine apparent amylosity (measured in the presence of any amyloses complexing monoacyl lipids which may be present) and total amylOSE (Measured on lipid-free starch, precipitated from urea−dimethyl sulphoxoxoxide solution with ethanol).