Food Microscopy (An Annotated Bibliography), Part IIIA: Bakery and Allied Products

ography) PART IIIA. BAKERY AND ALLIED PRoDUcTs G- W. WHrrE l0 Westhall Road, Kew, Richmond, Surrey TLt/9 4EE AND Mrss A. J. SHeNroN 35 Carbery Avenue, Acton, London W3 9AD Paraffin wax, resin-embedded and frozen sections have all been used to study bakery products, in conjunction with a wide range of microscopical techniques, including light, ultraviolet and fluorescence microscopy, and transmission and scanning electron microscopy (TEM and SEM). The microstructure of biscuit doughs and biscuits, and ingredient distribution therein have been investigated in some detail by sectioning and staining methods. In the case ofbread doughs and bread, microscopical studies have been made of the effects on structure of flour particle size, protein content, additives, dough hydration, mixing time and speed, proof time, sheeting and moulding, and the distribution of major components-starch, protein, water and fat–during mixing and baking have been determined. Gas cell-sizes have also been studied, and some work has been done on the baking of bread under the microscope. The ultrastructure of bread dough and bread are now being increasingly examined by TEM and SEM. Some work has also been done o