An Electron Spin Resonance Study of Stearic Acid Interactions in Model Wheat Starch and Gluten Systems

Confocal Scanning Laser Microscopy (CSLM) has advantages over conven tional light microscopy and electron microscopy. In particular the possibility to perform optical section ing, allowing the disturbance free observation of the three-dimensional internal structure, offers new possibilities in microstructural studies of food sys tems. The technique is further considered to be very valuable in the study of dy namic processes and tran sport phenome na. Preliminary results are discussed of an inve s tigation into the microstructure of fat spreads, mayonnaise, cheese and rising dough us ing this CSLM technique . Initial paper received October 8, 1987 Manuscript received October 30, 1987 Direct inquiries to I. Heertje Telephone number: 31 10 460 5513