Cereal Chem 49:232 - 239.  |  VIEW ARTICLE
Scanning Electron Microscopy of Starch from Sprouted Wheat.

B. L. Dronzek, P. Hwang, and W. Bushuk. Copyright 1972 by the American Association of Cereal Chemists, Inc. 

The scanning electron and light microscopes were used to study the changes that occur in starch granules during the sprouting of wheat. Enzymatically degraded starch granules were visible near the aleurone layer in grains sprouted for two days. Most of the attack was confined to the larger A-type of granules. Differences between the mode of enzymatic attack on the larger A-type granules than on the smaller B-type granules suggested that these granules differ in physical structure.