Effect of dough mixing on wheat endosperm cell walls

Clare Mills, Geraldine A. Toole, Elisa Selvatico, Louise J. Salt, Gwénaëlle Le Gall, Ian J. Colquhoun, Nikolaus Wellner, Peter R. Shewry, E. N Clare Mills

    Research output: Contribution to journalArticlepeer-review


    Dough-derived cell wall fragments isolated by ultracentrifugation were largely derived from the starchy endosperm, with some fragments deriving from the aleurone and outer layers, as indicated by fluorescence microscopy. Dough mixing had little effect on the structure and composition of cell wall fragments compared to thin grain sections, as determined by Fourier transform infrared (FTIR) and 1H nuclear magnetic resonance (NMR) spectroscopy. These analyses confirmed that the fragments largely comprised water-unextractable arabinoxylan and β-glucan. FTIR microspectroscopy of dough-derived cell wall fragments prepared from five bread wheat cultivars showed that two largely comprised highly substituted arabinoxylan (cv. Manital and San Pastore), one comprised a mixture of low, medium, and highly substituted arabinoxylan (cv. Hereward), and the remaining two comprised a greater proportion of low substituted arabinoxylan (cv. Claire and Yumai 34). Yumai 34 yielded a greater mass of cell wall material, and its cell walls comprised a high proportion of medium substituted arabinoxylan. Such methods will allow for the impact of bakery ingredients and processing on endosperm cells, including the addition of xylanases, to be investigated in the future to ensure any potential health benefits arising from wheat breeding are realized in the food that reaches the consumer. © 2013 American Chemical Society.
    Original languageEnglish
    Pages (from-to)2522-2529
    Number of pages7
    JournalJournal of agricultural and food chemistry
    Issue number10
    Publication statusPublished - 13 Mar 2013


    • 1H NMR
    • Arabinoxylan
    • endosperm cell walls
    • FTIR
    • wheat flour


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