Endosperm

The endosperm (also called flour kernel ) is the endosperm of cereal grains ( caryopses ). It makes up the largest share of the grain volume and is therefore the main component of the grain flour . It consists of starch particles that are held together by the so-called adhesive protein . The gluten is important for the baking quality of the flour. The endosperm contains almost 100% of the starch present in the grain .

The endosperm is surrounded by the aleurone layer (also called a honeycomb layer). This contains vitamins , enzymes and approx. 30% protein , but is mostly removed when grinding and sifting light flours, as it has a higher mineral content and would give the flour a dark color. The darker the finished flour, however, the more aleurone cells and other shell parts there are.