The size of wheat granules affects how easily they break down into sugar. Small granules break down more than big ones when treated with a specific enzyme. Both sizes of granules showed changes in structure under a microscope, and X-ray analysis revealed that the enzyme targeted the less organized parts of the granules. The amount of a specific type of starch and the size of the granules changed after treatment. In conclusion, the enzyme can break down wheat granules, and smaller granules are more easily broken down than larger ones.