Colour enhanced scanning electron microscope of all-purpose wheat flour in a thin layer. Large flour particles are seen to consist of starch granules (round flat discs). Protein bodies as minute globules usually leave imprints in the form of dimples in the starch granules. Wheat flour is used in a great number of bakery products, in dumplings, and as a thickening agent in the form of roux. Image width: 430 micrometers. Magnification: 232x if the image is printed 10 cm wide. Bar: 100 micrometers.
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