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A Quantitative Study of Biscuit Microstructure

1983; Wiley; Volume: 35; Issue: 10 Linguagem: Inglês

10.1002/star.19830351005

2192-4236

David Burt, Tom Fearn,

Meat and Animal Product Quality

Abstract A simple stereological analysis system was constructed in order to obtain quantitative information on the distribution of the major constituents of a biscuit at different locations within the structure. The biscuits studied were of the semi‐sweet type which were baked using mainly radiant heat and were then humidified, fixed, embedded and sectioned for microscopical examination. The constituents studied (protein, fat, native starch, gelatinized starch and space) were identified by staining and polarized light techniques. Variations of some of the constituents are probably due to the pattern of heat penetration and moisture loss.