Electronic scanning microscopy is a perspective method for both Russian and foreign scientists in the studying of grain-flour goods structure. Thanks to this method, it is possible to study the main point of biochemical and colloidal processes behavior during the dough kneading, bread baking and the processes after bread becomes stale. In the majority of cases this method visually proves scientific suggestions based on the results of chemical analysis, that creates a full-fledged, complex assessment of the occurring processes while producing and storing grain-flour goods. The method allows obtaining 3D images which help unmistakably identify the substances. Computer technologies implementation for improving image quality provides the opportunity for practical use of obtained results in the scientific field. The obtained experimental data allow determining the size of the components, their structure and positioning. That provides the opportunity to forecast the processes which occur during the storage period, and also to slow down their intensity. This method has started to be used for a long time by both Russian scientists (N.P. Kozmina, T.G. Bogatyryova, E.V. Belavtseva, S.S. Manenkov et al.) and foreign scientists (R. Carl Hoseney, R. Altamirano-Fortoul, P. Hernandez-Muсoz, I. Hernando, C.M. Rosell, G.H. Gangadharappa, R. Ramakrishna, P. Prabhasankar et al), but only in recent years has the quality of obtained results along with the opportunity of their saving and multiple analyzing allowed the method to become widely spread. This is an analytical article on the global experience of studying grain-flour goods by the method of electronic scanning microscopy and its implementation, from the essential perspective of biochemical and colloidal processes, occurring in the process of dough obtaining, baking and storing.