The microscopic structure of rye kernel and dough

Teija Virtanen, Karin Autio

Research output: Contribution to journalArticleScientificpeer-review

8 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

Fingerprint Dive into the research topics of 'The microscopic structure of rye kernel and dough'. Together they form a unique fingerprint.

Cite this