Light microscopic investigations of cereal grains, doughs and breads

Cereal-based foods are derived from grains that have a well-organized micro structure. The cell wall thickness, size of cells, starch granule structure , protein structure and distribution, the amount and size of fat droplets a nd their distribution etc. vary in the kernels of the various cereals and i n many cases between varieties. Processing, such as milling, dough mixing a nd baking, causes microstructural changes in cell and tissue structures, pr oteins, cell wall components, starch and fat droplets. The microstructure d etermines the appearance, texture, taste perception and stability of the fi nal product. A variety of microscopic techniques is available for studying the microstructure of cereals. In research on cereal-based products fluores cence microscopy provides resolution, chemical specificity, and sensitivity rarely matched by other techniques. As an addition to chemical analysis mi croscopy helps to understand and visualize structural changes and textural differences in cereal grains, food and feed. The aim of this paper is to gi ve an overview of the possibilities of light microscopy in cereal research. (C) 2001 Academic Press.