Structural changes in insoluble cell walls in wholemeal rye doughs
1997
Fabritius, M. | Gates, F. | Salovaara, H. | Autio, K.
SStructural changes in insoluble cell walls, and rheological changes occuring during incubation of unyeasted wholemeal rye doughs were studied by fluorescence microscopy, image analysis and dynamic visco-elastic measurements. Threesamples were chosen to represent a range of sprouting resistence and type of rye. Ensi is an old Finnish rye variety, with poor resistance to sprouting. Anna is typical of current Finnish breadmaking varieties, whilst Amando represents a new German hybrid variety, with good resistance to sprouting. Microstructural studies of grain cross sections indicated that even before milling, great structural damage had occurred in the cell walls of Ensi, the sample with the lowest falling number (62). The blue fluorescence, present in intact cell walls, was absent in the subaleurone layer and in the cells of ventral endosperm. In the dough of Amado, the sample with the highest falling number (299), the area of cell walls was greatest and it was lowest in that of Ensi with the lowest falling number; Anna (falling number 187) resembled Amando more than Ensi. The storage modulus (G') decreased with increasing water content for all samples. During incubation of area of cell walls decreased and the doughs became softer, as indicated by visco-elastic measurements. Changes in G' during incubation were largest in the Ensi dough at all studied water contents, whereas Amando and Anna showed approximately the same change.
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Эту запись предоставил ZB MED Nutrition. Environment. Agriculture