Fig. 3.

Confocal scanning laser micrographs before baking of A) L3 the reference dough; B) L0 dough without added salt; and after baking C) L3 the reference biscuit and D) L0 biscuit without added salt. Fat is stained red and proteins are stained green; starch granules are observed as black ovoid surrounded by green layer (diameter < 100 nm). The micrograph of a baked biscuit E) L3 is obtained with an optical microscope under normal light and F) L3 under cross-polarized light confirming that with cross-polarized light a “Maltese cross” typical of non-gelatinised starch was observed in the biscuits after baking. (For interpretation of the references to color in this figure legend, the reader is referred to the web version of this article.)