Structural changes of flour water dough during mixing process scanning electron microscopy of flour water dough after fixation and enzymatic degradation of starch granules

Nihei, K.; Torikata, Y.; Kageyama, M.

Journal of Japanese Society of Food Science and Technology 37(4): 266-269


ISSN/ISBN: 0029-0394
DOI: 10.3136/nskkk1962.37.4_266
Accession: 007824636

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It is widely accepted that mixing conditions affect the gluten matrix of bread dough, though few convincing evidences have been reported. Scanning electron microscopy (SEM) is one of the most suitable methods, however, coexisting starch granules diturbed the observation of gluten matrix. In this study, starch granules were partially eliminated by enzymatic degradation after fixation of gluten. Then the changes of luten matrix during mixing process became visible. Hydrated gluten became membranous and partially covered starch granules by appropriate mixing. Excessive mixing made membranous gluten to fully envelop starch granules.