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
The crumb of bread baked from wheat flour, rye flour, and rye meal was examined by light( LM ) and s...
Starch is the most abundant glycemic carbohydrate in a normal human diet. Lowering the rate of its d...
Treatment of whole meal rye flour slurries with pure endoxylanase caused fragmentation of the cell w...
Rye doughs and breads were baked from whole meals milled from two rye varieties, a Canadian Muskate ...
The effect of cell wall hydrolyzing enzymes, endogenic and exogenic on the cell walls of rye kernel,...
Structural changes in insoluble cell walls, and rheological changes occurring during incubation of u...
Dough-derived cell wall fragments isolated by ultracentrifugation were largely derived from the star...
Cereal-based foods are derived from grains that have a well-organized microstructure. The cell wall ...
The importance of arabinoxylans and b-glucans in rye baking was studied by depolymerizing these cell...
An objective method to quantify visible cell walls in thin sections of rye dough has been developed ...
The evolution that the microstructure of the main components of wheat flour undergoes during the bre...
Two rye cultivars, Marder and Motto, with falling numbers 314 and 309, respectively, were germinated...
Rye contains much higher levels of cell-wallpolysaccharides such as pentosans and (1 → 3),(1 → 4)-β-...
Fluorescence microscopy was used to analyze the structural and microchemical organization of oat con...
Disintegration of rye and wheat breads during in vitro gastric digestion and its relation to the pos...
The crumb of bread baked from wheat flour, rye flour, and rye meal was examined by light( LM ) and s...
Starch is the most abundant glycemic carbohydrate in a normal human diet. Lowering the rate of its d...
Treatment of whole meal rye flour slurries with pure endoxylanase caused fragmentation of the cell w...
Rye doughs and breads were baked from whole meals milled from two rye varieties, a Canadian Muskate ...
The effect of cell wall hydrolyzing enzymes, endogenic and exogenic on the cell walls of rye kernel,...
Structural changes in insoluble cell walls, and rheological changes occurring during incubation of u...
Dough-derived cell wall fragments isolated by ultracentrifugation were largely derived from the star...
Cereal-based foods are derived from grains that have a well-organized microstructure. The cell wall ...
The importance of arabinoxylans and b-glucans in rye baking was studied by depolymerizing these cell...
An objective method to quantify visible cell walls in thin sections of rye dough has been developed ...
The evolution that the microstructure of the main components of wheat flour undergoes during the bre...
Two rye cultivars, Marder and Motto, with falling numbers 314 and 309, respectively, were germinated...
Rye contains much higher levels of cell-wallpolysaccharides such as pentosans and (1 → 3),(1 → 4)-β-...
Fluorescence microscopy was used to analyze the structural and microchemical organization of oat con...
Disintegration of rye and wheat breads during in vitro gastric digestion and its relation to the pos...
The crumb of bread baked from wheat flour, rye flour, and rye meal was examined by light( LM ) and s...
Starch is the most abundant glycemic carbohydrate in a normal human diet. Lowering the rate of its d...
Treatment of whole meal rye flour slurries with pure endoxylanase caused fragmentation of the cell w...
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