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- W2052314016 abstract "The crumb microstructure of wholemeal bread was studied using Scanning electron microscopy. This technique revealed that the wholemeal crumb, which contrasts markedly with that of white bread, is coarse, and consists of thick gas-cell walls and a discontinuous gluten-protein matrix. It is characterized by the presence of nonendosperm components from the wheat caryopsis, including bran, epicarp hairs and particles rich in aleurone-pericarp. The non-endosperm components, notably the epicarp hairs, appear to play a prominent role in disrupting the gluten-protein matrix. Removing epicarp hairs by pearling improved Significantly (P < 0·001) the baking performance of the resultant flour. Pearlings, in which most of the epicarp hairs were present, detrimentally affected the baking performance when added back to flour milled from pearled wheat. The gas-cell walls of gluten-supplemented wholemeal bread appear to be thicker, Smoother and more continuous than those from the unfortified flour. The gluten supplement may 'strengthen' the gas-cell walls, thereby counteracting the adverse effects of the non-endosperm components." @default.
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- W2052314016 date "1989-09-01" @default.
- W2052314016 modified "2023-10-04" @default.
- W2052314016 title "Some effects of non-endosperm components of wheat and of added gluten on wholemeal bread microstructure" @default.
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- W2052314016 doi "https://doi.org/10.1016/s0733-5210(89)80037-2" @default.
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