The microscopic structure of rye kernel and dough

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.