LIGHT AND SCANNING ELECTRON-MICROSCOPY OF WHEAT-PASTE DOUGH AND BREAD

Light (LM) and scanning electron (SEM) microscopy were used to follow the changes that occur during dough mixing and baking and to compare t he structure of wheat and mixed wheat - date paste doughs and bread. D ate paste (4, 8 and 12%) was used as a partial replacement for wheat f lour in the bread dough formula.The well developed gluten protein in d oughs containing 4% date paste or 3%, sucrose were identified by micro scopic examination. Rupture and discontinuities in the 12% date paste supplemented doughs were also apparent. Crumb examinations indicated g elatinization. The association between starch and gluten protein and t he liberation or separation of the strach granules from the protein ma trix could be seen. Whereas adding 4% date paste to the bread formula improved the bread crumb structure. 12% paste had an adverse effect.