2009_Book_FoodChemistry

728 15 Cereals and Cereal Products
Fig. 15.44. 1–5 Light microscopy. 1a: Individual flour particles in water. 1b: Flour particles, slightly extended by
moving the cover glass. 1c: Flour particles, highly extended; 2: Extended protein strands with one end adhering
to the glass. 3: Network of protein strands after two-dimensional extension of a flour particle. 4: Protein film
(arrows) between bent protein strands. 5: Flour particles stretched on the water surface. Protein films between
bent protein strands (arrows). 6–17, 56–57 Scanning electron microscopy. 6: Flour particle unstretched, holes from
enzymatically removed starch. 7: Flour particle, extended (starch removed). 8: Spread preparation (5) washed with
60% ethanol.