A water adsorption study on wheat pericarp macrofibrils using atomic force microscopy.

Wheat pericarp, which is the most external layer of the wheat kernel, is composed of a polysaccharide matrix, where cellulose macrofibrils, hemicellulose, and lignin are their main components. These polysaccharides modified their structure due to the hydric condition to which they are subjected. This effect is considered as an advantage in the wheat milling process.