Roux, Cereal Flour, Light Micrograph

Roux, Cereal Flour, Light Micrograph

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Credit: Scimat/SCIENCE PHOTO LIBRARY

Caption: Roux is cereal flour slightly fried in butter, lard, pork fat, or vegetable oil to a variety of light beige colours to thicken gravies and sauces. Basically it is a suspension of flour particles in fat. Thickening is accomplished through its starch contents which gelatinize when cooked in the gravy or sauce. In this frame, flour particles are shown shining white in polarized light. The minute particles are mostly starch granules. The image of the same flour suspended in vegetable oil is the same irrespective of the missing frying step. Enhanced optical microscopy. Image width: 655 micrometres. Magnification: 153x if the image is printed 10 cm wide.

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Keywords: cereal flour, flour particles, histology, light microscopy, lm, micrograph, microscopy, roux, starch granules, structure, wheat flour

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