The microscopic structure of rye kernel and dough

Teija Virtanen, Karin Autio

Research output: Contribution to journalArticleScientificpeer-review

8 Citations (Scopus)


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
JournalCarbohydrate Polymers
Issue number2-3
Publication statusPublished - 1993
MoE publication typeA1 Journal article-refereed


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