I observed a small piece of bread (from a Ray’s Grill sandwich) under a microscope. I was able to answer my first question as I observed the intricate structure made up of its porous texture and air pockets. However, I was not able to answer my second question. I was not able to distinctly identify gluten structures (I think because the magnification of the microscope was not powerful enough). Regardless, it was fascinating to see the physical composition of bread under the microscope.