tissue, and its makeup determines the seed’s basic texture The storage cells are filled with particles of concentrated protein, granules of starch, and sometimes with droplets of oil In some grains, notably barley, oats, and rye, the cell walls are also filled with storage carbohydrates — not starch, but other long sugar chains that like starch can absorb water during cooking The strength of the cement that holds the storage cells together, and the nature and proportions of the materials they contain, determine the seed’s texture Bean cells and grain cells are filled with solid, hard starch granules and protein bodies; most nut cells are filled with liquid oil, and so are more fragile Grains retain their shape and some firmness even when we mill away their protective bran envelope and boil them in plenty of water Beans remain intact as long as we cook them in their seed coats; otherwise they rapidly disintegrate into a puree The particular contents of the seed storage cells influence texture and culinary usefulness in a number of ways So it’s worth knowing about the proteins, starches, and oils in some detail Seed Proteins: Soluble and Insoluble Seed proteins are classified by a particular aspect of their chemical behavior, which also determines their behavior during cooking: the kind of liquid in which they dissolve This may be pure water, water and some salt, water and dilute acid, or alcohol (these types are called “albumins,” “globulins,” “glutelins,” and “prolamins”) Most of the proteins in legumes and nuts are soluble in a salt solution or water alone, so during ordinary cooking in salted water, bean and pea proteins become dispersed in the moisture within the seeds and the cooking liquid surrounding them By contrast, the main storage proteins in wheat, rice, and other grains are acid-soluble and ... salted water, bean and pea proteins become dispersed in the moisture within the seeds and the cooking liquid surrounding them By contrast, the main storage proteins in wheat, rice, and other grains are acid-soluble and. .. and dilute acid, or alcohol (these types are called “albumins,” “globulins,” “glutelins,” and “prolamins”) Most of the proteins in legumes and nuts are soluble in a salt solution or water alone, so during ordinary cooking in... Seed proteins are classified by a particular aspect of their chemical behavior, which also determines their behavior during cooking: the kind of liquid in which they dissolve This may be pure water, water and some salt, water and dilute acid, or alcohol (these types are