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Grain. (a) The seed or seedlike fruit of cereal grasses, as wheat (q.v.), corn (q.v.), oats (q.v.), rice (q.v.), etc. Also commonly referred to as kernel (q.v.). (b) The character of the internal crumb (q.v.) of baked products comprised of its cell structure (q.v.) as affected by the size, uniformity and distribution of the cells (q.v.) and the thickness of the cell walls.