Fig. 5.

Micrographs of savoury biscuits examined by polarised light microscopy made with different dose of PulseON®. Biscuit made with 100% PulseON® contains chickpea cells with some birefringent starch in the intracellular matrix (A); biscuit made with 100% wheat flour consists of some gelatinised wheat starch and some birefringent granules with a Maltese cross (B); biscuit made with a 50–50 blend of PulseON® and wheat flour contains chickpea cells and aggregates of birefringent wheat starch granules (C) as well as some gelatinised and some birefringent starch granules present within the same biscuit (D). Starch was stained with 1% iodine-potassium iodide (w/w).