Light and scanning electron microscopy have been employed as part of an on-going study on the effect of the milling system on flour composition and quality. Examples are given of some areas where microscopy has been particularly useful in understanding the functional changes that take place during milling or the subsequent processing of the flour . The use of heavy reduction roll pressures was shown to modify gluten protein quality as well as produce the desired increase in starch damage. The use of in-line impact machines not only disrupted flaked flour particles but also fragmented wheat germ and allowed it to enter the flour . This reduced the dough mixing time and influenced the improver requirement. Microstructural studies also assisted in establishing production methods for two Middle-Eastern wheat products and formed an integral part of a study that investigated the factors influencing noodle quality.
"The Application of Light and Scanning Electron Microscopy During Flour Milling and Wheat Processing,"
1, Article 16.
Available at: http://digitalcommons.usu.edu/foodmicrostructure/vol4/iss1/16