The baking process of wheat rolls followed by cryo scanning electron microscopy
The evolution that the microstructure of the main components of wheat flour undergoes during the bread-making process was analysed by cryo scanning electron microscopy (cryo-SEM). The microstructure of wheat flour preserved some characteristics of the intact endosperm and consisted of aggregates of protein in which were embedded groups of cellular components. At the mixing stage, the dough appeared as a matrix of proteins and soluble solids with dispersed starch granules. Fermentation reinforced this matrix and improved the distribution of all the components. Special attention was paid to the complex microstructure of bread crumb. A continuous veil-like film that revealed the underlying structures lined the gas cells. Inside the gas cells large interconnecting cavities, characteristic of an open structure, were observed. The microstructure of the gas cell walls consisted of a very complex matrix with a rough and irregular appearance. Cryo-SEM proved to be a valuable tool that may allow a better understanding of the functional properties of dough as well as the quality attributes of bread. © Springer-Verlag 2000.
| Main Authors: | , , , , |
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| Other Authors: | |
| Format: | artículo biblioteca |
| Published: |
Springer
2000-12
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| Subjects: | Bread, Cryo scanning electron microscopy, Dough, Flour, Microstructure, Wheat, |
| Online Access: | http://hdl.handle.net/10261/227011 http://dx.doi.org/10.13039/501100007273 http://dx.doi.org/10.13039/501100003141 http://dx.doi.org/10.13039/501100003339 |
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