Fig. 4.

Polarised light micrographs captured at 52 °C (left) and 66 °C (right) during heated stage microscopy of PulseON® (AB), wheat flour (CD) and 50% PulseON® and 50% wheat flour (EF), suspended in excess water. The two temperatures represented here were selected from a series of images to depict changes before and after the key transitions that occurred between 50 and 60 °C during heating. No change in birefringence or in appearance of the cells occurred in PulseON® (AB); swelling and loss of birefringence in wheat starch granules (indicative of gelatinisation) occurred between 50 and 60 °C (C,D and E,F), while the PulseON® component appeared unchanged (E,F). Scalebar = 100 µm.