Study of the microstructure of durum wheat endosperm using X-ray micro-computed tomography

Durum wheat grains are used for producing food, such as pasta or couscous. The grain mechanical properties which are linked to its internal micro-structure (i.e. endosperm porosity) are known to determine its ability to produce semolina during milling. The proportion of grains having porous endosperm in a batch appears therefore as a critical quality factor for the durum wheat value chain. Our objective was to investigate the ability of X-ray micro-tomography (μCT) method to describe the porous or vitreous counterpart structures in the endosperm of durum wheat grains. We selected two different durum wheat samples displaying vitreous or partially porous endosperms. The grains were analyzed using μCT at two pixel sizes (1 μm or 7 μm). The μCT data collected at 7 μm pixel size were used for qualitative classification of grains according to apparent distribution curve of the porosity parameters. Analysis of μCT images at 1 μm pixel size allowed us to propose pore size classification in the vitreous and porous parts of the endosperm in three durum wheat grain. Results are used to better describe the durum-wheat endosperm microstructure, but requires long scanning periods.

Bibliographic Details

Main Authors:	Besançon, Lydie, Rondet, Eric, Grabulos, Joël, Lullien-Pellerin, Valérie, Lhomond, Leslie, Cuq, Bernard
Format:	article biblioteca
Language:	eng
Subjects:	endosperme, grain, propriété mécanique, pâte alimentaire, http://aims.fao.org/aos/agrovoc/c_2561, http://aims.fao.org/aos/agrovoc/c_3346, http://aims.fao.org/aos/agrovoc/c_4683, http://aims.fao.org/aos/agrovoc/c_5621, http://aims.fao.org/aos/agrovoc/c_3081,
Online Access:	http://agritrop.cirad.fr/605402/ http://agritrop.cirad.fr/605402/7/ID605402.pdf
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