Bread (Gluten-Oil Mixing Condition)

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In food processing, the amount of stirring or mixing is a huge determining factor for taste and texture.
While food ingredients have been conventionally quantified by means of component analysis and other methods, there was no easy way of examining the degree of processing, in particular the degree of mixing of food ingredients. Traditional methods have largely resorted to sensory evaluations.

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Conventional problems

Standard microscopes cannot identify the differences in materials on the basis of the observed images. As such, these microscopes did not allow for any determination on the degree of mixing.
Electron microscopes can observe ingredients at the molecular level, but while the grayscale images can show detailed texture, they do not cater to understanding the degree of mixing.

Using the All-in-One Fluorescence Microscope BZ-X800