Staining methods for dough systems – Impact on microstructure and functionality

Abstract The staining of dough systems with fluorescent dyes is crucial for a specific visualization of structural components by the confocal laser scanning microscopy (CLSM). However, there is no comprehensive study published until now, if the staining method or the dye itself influences the microstructural formation, and if a realistic visualization can be ensured. Therefore, three common staining methods (drop-, bulk water- and rapid freezing technique) were analysed with varying concentrations of the dye Rhodamine B on their effect on protein microstructure and dough rheology. Rheological results showed significant differences (p