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The Application Of Light And Scanning Electron Microscopy During Flour Milling And Wheat Processing, R. Moss
The Application Of Light And Scanning Electron Microscopy During Flour Milling And Wheat Processing, R. Moss
Food Structure
Light and scanning electron microscopy have been employed as part of an on-going study on the effect of the milling system on flour composition and quality. Examples are given of some areas where microscopy has been particularly useful in understanding the functional changes that take place during milling or the subsequent processing of the flour . The use of heavy reduction roll pressures was shown to modify gluten protein quality as well as produce the desired increase in starch damage. The use of in-line impact machines not only disrupted flaked flour particles but also fragmented wheat germ and allowed it …
The Microstructure Of Wheat: Its Development And Conversion Into Bread, D, B. Bechtel
The Microstructure Of Wheat: Its Development And Conversion Into Bread, D, B. Bechtel
Food Structure
Wheat endosperm development has been studied in numerous laboratories. The genera 1 i zed scheme of protein body formation assembled from these data indicates that storage proteins are initially formed in the rough endoplasmic reticulum (RER). The storage proteins in RER may be processed via the Golgi apparatus into vesicles that enlarge by several mechanisms into membrane-bounded protein bodies. The prote in bodies are transported through the cytoplasm to the vacuole where they fuse with the tonoplast and deposit the protein granules into the vacuoles. The protein granules fuse with one another, lose water, and eventually become transformed into the …