Light and Scanning Electron Microscopy of Wheat-Paste Dough and Bread PDF

Keywords

bread, electron microscopy, wheat

Abstract

Light (LM) and scanning electron (SEM) microscopy were used to follow the changes that occur during dough mixing and baking and to compare the structure of wheat and mixed wheat- date paste doughs and bread. Date paste (4, 8 and 12%) was used as a martial replacement for wheat flour in the bread dough formula. The well developed gluten protein in doughs containing 4% date paste or 3% sucrose were identified by microscopic examination. Rupture and discontinuities in the 12% date paste supplemented doughs were also apparent. Crumb examinations indicated gelatinization. The association between starch and gluten protein and the liberation or separation of the starch granules from the protein matrix could be seen. Whereas adding 4% date paste to the bread formula improved the bread crumb structure. 12% paste had an adverse effect.