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

<div>Images of wheat dough samples obtained using a scanning electron microscope (SEM): Control, a dough obtained from RF; a mixture of RF and WWF in the following proportions: (a) 90 : 10; (b) 90 : 20; (c) 70 : 30.</div>

International Journal of Food Science

fig2

Figure 2

Figure 2: The Influence of the Use of Whole Grain Flour from Sprouted Wheat Grain on the Rheological and Microstructural Properties of Dough and Bread 

Figure 2 | The Influence of the Use of Whole Grain Flour from Sprouted Wheat Grain on the Rheological and Microstructural Properties of Dough and Bread 