Light microscopic investigations of cereal grains, doughs and breads

Karin Autio, Marjatta Salmenkallio-Marttila

Research output: Contribution to journalArticleScientificpeer-review

69 Citations (Scopus)

Abstract

Cereal-based foods are derived from grains that have a well-organized microstructure. The cell wall thickness, size of cells, starch granule structure, protein structure and distribution, the amount and size of fat droplets and their distribution etc. vary in the kernels of the various cereals and in many cases between varieties. Processing, such as milling, dough mixing and baking, causes microstructural changes in cell and tissue structures, proteins, cell wall components, starch and fat droplets. The microstructure determines the appearance, texture, taste perception and stability of the final product. A variety of microscopic techniques is available for studying the microstructure of cereals. In research on cereal-based products fluorescence microscopy provides resolution, chemical specificity, and sensitivity rarely matched by other techniques. As an addition to chemical analysis microscopy helps to understand and visualize structural changes and textural differences in cereal grains, food and feed. The aim of this paper is to give an overview of the possibilities of light microscopy in cereal research.
Original languageEnglish
Pages (from-to)18-22
Number of pages5
JournalLWT - Food Science and Technology
Volume34
Issue number1
DOIs
Publication statusPublished - 2001
MoE publication typeA1 Journal article-refereed

Fingerprint

Bread
dough
breads
small cereal grains
Light
microstructure
protein structure
Starch
Cell Wall
droplets
Microscopy
Fats
Taste Perception
grain foods
Food
cell wall components
Cellular Structures
baking
lipids
fluorescence microscopy

Cite this

Autio, Karin ; Salmenkallio-Marttila, Marjatta. / Light microscopic investigations of cereal grains, doughs and breads. In: LWT - Food Science and Technology. 2001 ; Vol. 34, No. 1. pp. 18-22.
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Light microscopic investigations of cereal grains, doughs and breads. / Autio, Karin; Salmenkallio-Marttila, Marjatta.

In: LWT - Food Science and Technology, Vol. 34, No. 1, 2001, p. 18-22.

Research output: Contribution to journalArticleScientificpeer-review

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AB - Cereal-based foods are derived from grains that have a well-organized microstructure. The cell wall thickness, size of cells, starch granule structure, protein structure and distribution, the amount and size of fat droplets and their distribution etc. vary in the kernels of the various cereals and in many cases between varieties. Processing, such as milling, dough mixing and baking, causes microstructural changes in cell and tissue structures, proteins, cell wall components, starch and fat droplets. The microstructure determines the appearance, texture, taste perception and stability of the final product. A variety of microscopic techniques is available for studying the microstructure of cereals. In research on cereal-based products fluorescence microscopy provides resolution, chemical specificity, and sensitivity rarely matched by other techniques. As an addition to chemical analysis microscopy helps to understand and visualize structural changes and textural differences in cereal grains, food and feed. The aim of this paper is to give an overview of the possibilities of light microscopy in cereal research.

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