Roux, Cereal Flour, Light Micrograph

Roux, Cereal Flour, Light Micrograph

C028/3407 Rights Managed

Request low-res file

530 pixels on longest edge, unwatermarked

Request/Download high-res file

Uncompressed file size: 24.7MB

Downloadable file size: 12.3MB

Price image Pricing

Please login to use the price calculator


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 as dark particles along with minute individual 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: 3275 micrometers. Magnification: 30.5x if the image is printed 10 cm wide.

Release details: Model release not required. Property release not required.

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

Licence fees: A licence fee will be charged for any media (low or high resolution) used in your project.