title: Visualization of gluten and starch distributions in dough by fluorescence fingerprint imaging.
abstract: A novel method combining imaging techniques and fluorescence fingerprint (FF) data measurement was developed to visualize the distributions of gluten and starch in dough without any preprocessing. Fluorescence images of thin sections of gluten, starch, and dough were acquired under 63 different combinations of excitation and emission wavelengths, resulting in a set of data consisting of the FF data for each pixel. Cosine similarity values between the FF of each pixel in the dough and those of gluten and starch were calculated. Each pixel was colored according to the cosine similarity value to obtain a pseudo-color image showing the distributions of gluten and starch. The dough sample was then fluorescently stained for gluten and starch. The stained image showed patterns similar to the pseudo-color FF image, validating the effectiveness of the FF imaging method. The method proved to be a powerful visualization tool, applicable in fields other than food technology.
authors: Graduate School of Agricultural and Life Sciences, The University of Tokyo, Tokyo, Japan.
authors: Mito
authors: M
authors: Kokawa
authors: Kaori
authors: K
authors: Fujita
authors: Junichi
authors: J
authors: Sugiyama
authors: Mizuki
authors: M
authors: Tsuta
authors: Mario
authors: M
authors: Shibata
authors: Tetsuya
authors: T
authors: Araki
authors: Hiroshi
authors: H
authors: Nabetani
mesh_terms: D001939:Bread / Q000032:analysis*; D005983:Glutens / Q000032:analysis*; D013050:Spectrometry, Fluorescence / Q000379:methods*; D013213:Starch / Q000032:analysis*; D014908:Triticum / Q000737:chemistry
chemical_list: D005983:Glutens; D013213:Starch