The major carbohydrate found in the endosperm or flour portion of the kernel is the starch. The chemical composition of the bran and endosperm portions of the wheat kernel varies and consequently usage of a wholewheat flour as opposed to a white flour will respond differently in end-product functionality.
This necessitates a repeated grinding and sieving operation to remove the outer components of the kernel, primarily the bran and germ. In the roller milling process one of the major objectives is to produce a white flour from the endosperm portion of the wheat kernel. Perhaps the majority of studies on functionality have been concerned with their importance in bread and bread-type products. Wheat carbohydrates have been studied extensively over the years in terms of structure and functionality as related to a particular end-product.
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