Application of epifluorescence light microscopy (EFLM) to study the microstructure of wheat dough: a comparison with confocal scanning laser microscopy (CSLM) technique

Peighambardoust, Seyed Hadi; Dadpour, Mohammad Reza; Dokouhaki, Mina

doi:10.1016/j.jcs.2009.09.002

Cited by 55 publications

(35 citation statements)

References 24 publications

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“…The control sample and the sample with BFS at 4.81/100 and GFs at 5.07/100 g addition was analyzed by using EFLM and they were prepared and processed according to Peighambardoust et al (2010), Codinȃ and Mironeasa (2013), Mironeasa et al (2016). The samples were stained in a solution of 0.5/100 g fluorsceine and 1/100 g rhodamine B in 2-methoxyethanol for at least 1 h. Fluorescein will preferentially stain starch and rhodamine B will preferentially stain proteins.…”

Section: Epifluorescence Light Microscopy (Eflm)mentioning

confidence: 99%

“…3a, b the high fluorescent intensity in starch granules is due to the main affinity of fluorescein isothiocyanate (FITC) with starch which can be non-covalently labeled. Rhodamine B may also present affinity with starch granules, but it shows more affinity with proteins and in a protein-starch system (like dough) labeling the protein by non-covalent bindings (Peighambardoust et al 2010). The two different microstructure of dough samples (the control one and those with the BFs 4.81/100 and GFs = 5.07/100 g addition) were Images A1 and B1; 1 9 1 mm, bars 50 lm are higher magnification images of a, b; 2 9 2 mm, bars 100 lm at position indicated by the squares (color figure online) confirmed by EFLM images.…”

Section: Optimizationmentioning

confidence: 99%

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Use of response surface methodology to investigate the effects of brown and golden flaxseed on wheat flour dough microstructure and rheological properties

Codină

Mironeasa

2016

J Food Sci Technol

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The aim of this study was to assess the effects of brown flaxseed and golden flaxseed on the water absorption and the rheological parameters of wheat flour. The rheological properties were evaluated by the Mixolab. The optimum parameters were identified for high quality flaxseed-wheat composite flour bread. Each predictor variable was tested at five levels. The microstructure of dough was assessed by epifluorescence light microscopy. The substitution of 4.81/100 g for brown flaxseed and 5.07/ 100 g for golden flaxseed was found optimal. At the optimum level of brown and golden flaxseed, the water absorption of 55.07/100 g, dough development time of 1.28 min and dough stability of 10.04 min was observed. In terms of protein quality the optimum values were 0.41 N m for C2 and 0.69 for C1-2, and in terms of starch characteristics they were 1.56 N m for C3, 1.14 for C3-2, 1.33 N m for C4, 0.20 for C3-4, 1.97 N m for C5 and 0.60 for C5-4.

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Section: Epifluorescence Light Microscopy (Eflm)mentioning

confidence: 99%

Section: Optimizationmentioning

confidence: 99%

Use of response surface methodology to investigate the effects of brown and golden flaxseed on wheat flour dough microstructure and rheological properties

Codină

Mironeasa

2016

J Food Sci Technol

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“…Upon prolonged mixing, the gluten protein sheets get dispersed, and partial disaggregation or even depolymerisation may occur [22,23,24,25,26,27]. Microstructural studies have indeed established that during mixing the gluten proteins undergo significant morphological changes [28,29,30,31]. Whereas disaggregation would only require the breakage of non-covalent bonds (e.g.…”

Section: Introductionmentioning

confidence: 99%

The Impact of Water Content and Mixing Time on the Linear and Non-Linear Rheology of Wheat Flour Dough

et al. 2017

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The viscoelastic properties of wheat flour dough are known to be very sensitive to small changes in water content and mixing time. In this study the simple scaling law originally proposed by [Rheol. Acta 9, 497-500] to capture the water dependency of the dynamic moduli in small amplitude oscillatory shear, was also applied to creep-recovery shear tests and extensional tests. The scaling law turns out to be valid not only in the linear region, but to a certain extent also in the non-linear region. At sufficiently high water levels, a 'free' water phase exists in dough, which attenuates the starch-starch and gluten-starch interactions. Dough characterisation after different mixing times shows that overmixing may cause a disaggregation or even depolymerisation of the gluten network. The network breakdown, as well as the subsequent (partial) recovery, are clearly reflected in the value of the strain-hardening index, for which a maximum is reached at a mixing time close to the optimum as determined with the Mixograph. Finally, the gluten proteins turn out to be much less susceptible to overmixing in an oxygen-lean environment, which demonstrates the significant role of oxygen in the degradation process.

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“…Indeed, a more comprehensive understanding of food structures from micro down to nano (i.e., macromolecular) scale has been attained by the complementary use of different types of microscopies. In addition to more conventional ones, i.e., LMs e bright field and polarized LM, fluorescence microscopy, CLSM (Dufour, 2011;El-Bakry & Sheehan, 2014;Sheen, Bao, & Cooke, 2008;van de Velde, van Riel, & Tromp, 2002), EFLM (Peighambardoust, Dadpour, & Dokouhaki, 2010) e and EMs e SEM and TEM (El-Bakry & Sheehan, 2014), cryo-SEM and cryo-TEM, STEM, ESEM and ASEM, EDX spectroscopy and microanalysis (Gatti, Tossini, Gambarelli, Montanari, & Capitani, 2009;B. James, 2009), also SPM techniques -AFM, SNOM, STM (Liu & Cheng, 2011;H.…”

Section: Scanning Probe Microscopy Based Techniques For Nanoscale Chamentioning

confidence: 99%

Scientific basis of nanotechnology, implications for the food sector and future trends

Rossi

Cubadda

Dini

et al. 2014

Trends in Food Science & Technology

119

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Nanotechnologies are opening up new horizons in almost all scientific and technological fields. Among these, applications of nanotechnologies are expected to bring large benefits and add value to the food and food-related industries through the whole food chain, from production to processing, safety, packaging, transportation, storage and delivery. Nanotechnology consists in the realization and manipulation of nano-sized matter, the unique properties of which with respect to their bulk counterparts are illustrated and discussed. Then, the main tools and techniques routinely used in nanotechnology for the nanoscale characterization of food matrices as well as for the analytical determination of nanomaterials in food samples are reviewed. Finally, safety and risk assessment issues are discussed and an overview of applications of nanotechnology to the food sector is provided along with a description of the current regulatory framework.

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Application of epifluorescence light microscopy (EFLM) to study the microstructure of wheat dough: a comparison with confocal scanning laser microscopy (CSLM) technique

Cited by 55 publications

References 24 publications

Use of response surface methodology to investigate the effects of brown and golden flaxseed on wheat flour dough microstructure and rheological properties

Use of response surface methodology to investigate the effects of brown and golden flaxseed on wheat flour dough microstructure and rheological properties

The Impact of Water Content and Mixing Time on the Linear and Non-Linear Rheology of Wheat Flour Dough

Scientific basis of nanotechnology, implications for the food sector and future trends

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