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Light And Scanning Electron Microscopy Of Wheat And Rye-Bread Crumb. Interpretation Of Specimens Prepared By Various Methods, Y. Pomeranz, D. Meyer

Food Structure

The crumb of bread baked from wheat flour, rye flour, and rye meal was examined by light( LM ) and scanning electron-microscopy {SEM) . Whereas in the wheat bread the crumb is held together by a matrix of denatured protein, in the rye bread crumb highly expanded starch granules fulfill that r ole . Fractur i ng freeze-dried crumb ~rovided different information than sectioning !Jrior to freeze-drying . In the first case, little damage was caused to components of outer surfaces of vacuoles. In the second case , the protein matrix and starch granules were broken. At the same time, …