Label-free imaging to unveil wheat dough microstructure

We will host the Special Edition Virtual Pub "Imaging in Food Science" on Friday, October 17 from 1-3 pm CEST. It will focus on the role imaging tools play in food science. As part of this event, José Bonilla, University of Copenhagen, Department of Food Science, will give a talk entitled "Label-free imaging to unveil wheat dough microstructure" (description below). Join us for this talk and other exciting presentations that will illustrate applications of imaging technologies in food science, from the lab to our plates!

Description of the talk

A combination of label-free methodologies is used to image the different components of wheat dough. For example, 2-photon auto fluorescence, second harmonic generation, and coherent Raman spectroscopy show the protein, starch, and water phases of the dough respectively. These imaging methodologies allowed to study the changes in microstructure of the dough as a response to interactions between the protein phase and an added hydrocolloid ingredient. A relationship between the changes in microstructure and mechanical properties of the dough is shown, and will be explored during this talk.