Microstructure of buckwheat and barley during malting observed by confocal scanning laser microscopy and scanning electron microscopy

Journal of the Institute of Brewing

Volumn 113, Issue 1, 2007, Pages 34-41

  Wijngaard, H H ^a   Renzetti, S ^a   Arendt, E K ^a  

^a UNIVERSITY COLLEGE CORK   (Ireland)

Author keywords

Barley; Buckwheat; Confocal scanning laser microscopy (CSLM); Malting; Scanning electron microscopy (SEM)

Indexed keywords

HORDEUM;

EID: 34250634682     PISSN: 00469750     EISSN: None     Source Type: Journal    
DOI: 10.1002/j.2050-0416.2007.tb00253.x     Document Type: Article

References (26)

1. Aufhammer, W., Anbau kohlenhydratreiche Körnerfrucht arten. In: Getreide- und andere Körnerfruchtarten, Eugen Ulmer: Stuttgart, 2000, pp. 158-346.
2. Brennan, C. S., Harris, N., Smith, D. and Shewry, P. R., Structural differences in the mature endosperms of good and poor malting barley cultivars. J. Cereal Sci., 1996, 24, 171-177.
3. Briggs, D. E., Malts and Malting, 1st ed., Blackie Academic and Professional: London, 1998.
4. Dürrenberger, M. B., Handschin, S., Conde-Petit, B. and Escher, F., Visualization of food structure by confocal laser scanning microscopy (CLSM). Lebensm.-Wiss. u. -Technol., 2001, 34, 11-17.
5. Fannon, J. E., Hauber, R. J. and BeMiller, J. N., Surface pores of starch granules. Cereal Chem., 1992, 69, 284-288.
6. Glennie, C. W., Harris, J. and Liebenberg, N. V. D. W., Endosperm modification in germinating sorghum grain. Cereal Chem., 1983, 60, 27-31.
7. Kenny, S., Wehrle, K., Auty, M. and Arendt, E. K., Influence of sodium caseinate and whey protein on baking properties and rheology of frozen dough. Cereal Chem., 2001, 78, 458-463.
8. Kostelecky, T. J., Evaluation of Moravian III malt modification using scanning electron microscopy. J. Am. Soc. Brew. Chem., 1986, 44, 19-23.
9. Kreft, S. and Kreft, M., Localization and morphology of the buckwheat embryo. Fagopyrum, 2000, 17, 15-19.
10. MacGregor, A. W. and Ballance, D. L., Hydrolysis of large and small starch granules from normal and waxy barley cultivars by alpha-amylase from barley malt. Cereal Chem., 1980, 57, 397-402.
11. MacGregor, A. W. and Matsuo, R. R., Starch degradation in endosperms of barley and wheat kernels during initial stages of germination. Cereal Chem., 1982, 59, 210-216.
12. Mazza, G. and Oomah, B. D., Buckwheat as a food and feed. In: Speciality grains for food and feed, E. Abdel-Aal and P. Wood, Eds., American Association of Cereal Chemists: St. Paul, 2005, pp. 375-393.
13. Moore, M. M., Heinbockel, M., Dockery, P., Ulmer, H. M. and Arendt, E. K., Network formation in gluten-free bread with application of transglutaminase. Cereal Chem., 2006, 83, 28-36.
14. Nic Phiarais, B. P., Wijngaard, H. H. and Arendt, E. K., The impact of kilning on enzymatic activity of buckwheat malt. J. Inst. Brew., 2005, 111, 290-298.
15. Palmer, G. H., Cereals in malting and brewing. In: Cereal Science and Technology, G. H. Palmer, Ed., Aberdeen University Press: Aberdeen, 1989.
16. Palmer, G. H., Ultrastructure of endosperm and quality. Ferment, 1993, 6, 105-110.
17. Palmer, G. H., Ultrastructure of the cell walls of the transport pathway for gibberellic acid in barley aleurone layer. J. Inst. Brew., 1998, 104, 137-142.
18. Palmer, G. H., Gernah, D. I., Me Kernan, G., Nimmo, D. H. and Laycock, G., Influence of enzyme distribution on endosperm breakdown (modification) during malting. J. Am. Soc. Brew. Chem., 1985, 43, 17-28.
19. Pomeranz, Y., Determining the structure of the barley kernel by Scanning Electron Microscopy. Cereal Chem., 1972, 49, 1-4.
20. Pomeranz, Y. and Sachs, I. B., Scanning Electron Microscopy of the buckwheat kernel. Cereal Chem., 1972, 49, 23-25.
21. Praznik, W., Mundigler, N., Kogler, A., Pelzl, B. and Huber, A., Molecular background of technological properties of selected starches. Starch/Stärke, 1999, 51, S197-211.
22. Velde, F. van de, Riel, J. van and Tromp, H., Visualization of starch granule morphologies using confocal scanning laser microscopy (CSLM). J. Sci. Food Agric., 2002, 82, 1528-1536.
23. Wijngaard, H. H., Ulmer, H. M., Neumann, M. and Arendt, E. K., The effect of steeping time on the final malt quality of buck-wheat. J. Inst. Brew., 2005, 111, 275-281.
24. Wijngaard, H. H., Ulmer, H. M. and Arendt, E. K., The effect of germination temperature on the malt quality of buckwheat. J. Am. Soc. Brew. Chem., 2005, 63, 31-36.
25. Wijngaard, H. H., Ulmer, H. M. and Arendt E. K., Effect of germination time on the final malt quality of buckwheat. J. Am. Soc. Brew. Chem., 2006, 64(4), 214-221.
26. Wu, J., Zhang, Y., Wang, L., Xie, B., Wang, H. and Deng, S., Visualization of single and aggregated hulless oat (Avena nuda L.) (1→3), (1→4)-β-D-glucan molecules by atomic force microscopy and confocal scanning laser microscopy. J. Agric. Food Chem., 2006, 54, 925-934.