*2.7. Dough and Bread Microstructure*

A scanning electron microscope (TM3030 PLUS—TabletUp Microspcope - Hitachi, Fukuoka Japan) was used to observe the microstructure of the control dough, doughs, and breads obtained with dairy product additions. Samples were placed on the specimen holder, dried automatically by the equipment, and the freezing model was applied (−14 ◦C). The observations were analysed at 400 × of magnification, and 150 × of magnification, with scale bar of 200 μm for doughs and 500 μm for bread crumb, respectively.
