Effects of Purified Endo-β-xylanase and Endo-β-glucanase on the Structural and Baking Characteristics of Rye Doughs

Structural Changes in Insoluble Cell Walls in Wholemeal Rye Doughs

“…This was obviously because endogenous enzymes hydrolysed arabinoxylans and -glucans. We have earlier shown that addition of endo--xylanases to wheat or rye doughs causes decrease in the area of insoluble cell walls (19,22). Image analysing of dough pieces confirmed that Amando contained the greatest area of fluorescing cell walls, with Ensi having the least ( Table 4).…”

“…Amando showed the greatest increase in viscosity when the sample was heated from 30 to 42°C. This result is considered indicative of activity of cell wall degrading enzymes (19).…”

“…α-Amylase and -glucanase activities were highest in Ensi, whereas in Anna and Amando they were about the same. In addition to these analysed enzymes, xylanases affect the rheological properties of water-flour suspensions and doughs (19). Sieving analysis revealed small differences between the samples ( Table 2).…”

A New Method for Determining the Area of Cell Walls in Rye Doughs Based on Fluorescence Microscopy and Computer-assisted Image Analysis

“…Therefore, their contribution to dough structure formation is essential. Fluorescence microscopy using specific fluorochromes to stain cereal components has been proved to be a sensitive tool in rye research (3,5,6,15). Using the right staining procedure and equipment, -glucan distribution is clearly observed even at very low concentrations (3).…”

Mechanical properties of oats and oat products

“…The structure of wheat bread is determined largely by extensible, viscoelastic gluten, which is completely lacking in oats. This suggests a comparison with rye breadmaking, where the structure is mostly based on the non-starch polysaccharides (Autio et al 1996).…”