A light microscope method for following the incorporation of gluten into dough or other foodstuffs containing different proteins.

It has been shown that gluten powder stained for one minute and forty-five seconds in a 0.192% solution of fast green FCF and then washed repeatedly with distilled water can be detected both by visible light and fluorescence microscopy when incorporated into doughs. Evidence that the functional properties of the gluten are not affected by this treatment suggested that the technique may be useful for following the incorporation of other proteins into various food systems.