Dr. Jarosław Andrzej Budny
University of Warmia and Mazury in Olsztyn, Department of Food Science, Chair of Physics and Biophysics (Olsztyn, Poland)
+48 500 664 191
Wheat hardness is one of the most important technological parameters in the processing of wheat grains. As a result of my research, the starch fraction was identified as the major factor that differentiates the mechanical resistance of wheat endosperm. Among my research interests are currently: • explanation of the mechanism of grain hardness shaping, • searching for wheat endosperm constituents associated with shaping the hardness of wheat grains, explain the role of these components in shaping the hardness of wheat grains.