The Influence of the Use of Whole Grain Flour from Sprouted Wheat Grain on the Rheological and Microstructural Properties of Dough and Bread

<div>Profile of distributing size particles of refined wheat flour and whole wheat flour from sprouted and nonsprouted wheat grains.</div>

International Journal of Food Science

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Figure 1

Figure 1: The Influence of the Use of Whole Grain Flour from Sprouted Wheat Grain on the Rheological and Microstructural Properties of Dough and Bread 

Figure 1 | The Influence of the Use of Whole Grain Flour from Sprouted Wheat Grain on the Rheological and Microstructural Properties of Dough and Bread 