The microscopic structure of rye kernel and dough

Teija Virtanen, Karin Autio

Research output: Contribution to journalArticleScientificpeer-review

7 Citations (Scopus)

Abstract

The microstructure of rye kernels and dough was studied by light microscopy. Cells of the rye endosperm contained both lenticular and spherical starch granules. The Calcofluor-induced fluorescence of the cell walls almost disappeared after the β-glucanase incubation of the cross-sections, while it only decreased after the xylanase treatment. The endosperm cell walls fragmented during baking.

Original languageEnglish
Pages (from-to)97 - 98
Number of pages2
JournalCarbohydrate Polymers
Volume21
Issue number2-3
DOIs
Publication statusPublished - 1993
MoE publication typeA1 Journal article-refereed

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Cells
Starch
Optical microscopy
Fluorescence
Microstructure

Cite this

Virtanen, Teija ; Autio, Karin. / The microscopic structure of rye kernel and dough. In: Carbohydrate Polymers. 1993 ; Vol. 21, No. 2-3. pp. 97 - 98.
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The microscopic structure of rye kernel and dough. / Virtanen, Teija; Autio, Karin.

In: Carbohydrate Polymers, Vol. 21, No. 2-3, 1993, p. 97 - 98.

Research output: Contribution to journalArticleScientificpeer-review

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AU - Virtanen, Teija

AU - Autio, Karin

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AB - The microstructure of rye kernels and dough was studied by light microscopy. Cells of the rye endosperm contained both lenticular and spherical starch granules. The Calcofluor-induced fluorescence of the cell walls almost disappeared after the β-glucanase incubation of the cross-sections, while it only decreased after the xylanase treatment. The endosperm cell walls fragmented during baking.

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DO - 10.1016/0144-8617(93)90004-N

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