title: Wheat dough microstructure: the relation between visual structure and mechanical behavior.
abstract: The microstructure of food matrixes, and specifically that of wheat-flour dough, determines mechanical behavior. Consequently, the analysis of such microstructure is both necessary and useful for understanding the physico-chemical and mechanical alterations during the production of cereal-based products such as breads. Confocal laser scanning microscopy (CLSM) is an established tool for the investigation of these matrix properties due to its methodical advantages such as easy preparation and handling, and the high depth resolution due to the optical sectioning of probes. This review focuses on the microstructure of wheat-flour dough from a mechanical and visual point of view. It provides an overview of the dependencies between the visibly detectable microstructural elements achieved by CLSM and the physical determined rheological properties. Current findings in this field, especially on numerical microstructure features, are described and discussed, and possibilities for enhancing the analytical methodology are presented.
authors.affiliation: a TU München, Institute of Brewing and Beverage Technology, Research Group Cereal Process Engineering , Freising , Germany.
authors.forename: Mario
authors.initials: M
authors.lastname: Jekle
authors.forename: Thomas
authors.initials: T
authors.lastname: Becker
mesh_terms: D003296:Cooking / Q000379:methods; D005433:Flour / Q000032:analysis*; D005511:Food Handling / Q000379:methods*; D063427:Food Quality; D005983:Glutens / Q000737:chemistry / Q000648:ultrastructure*; D055595:Mechanical Phenomena; D018613:Microscopy, Confocal; D055550:Protein Stability; D014908:Triticum / Q000737:chemistry* / Q000648:ultrastructure
chemical_list: D005983:Glutens
keywords: CLSM; confocal; gluten; image analysis; microscopy; rheology; structure-function relationship