Research Article

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

Figure 3

Deformation characteristics of bread crumb samples. The error bars represent the standard deviation of three separate measurements for five samples (). Sample designation: control, crumb of bread obtained from RF; (a) crumb of bread obtained from a mixture of RF and WWF in the proportions of 90 : 10; (b) crumb of bread obtained from a mixture of RF and WWF in the proportions of 90 : 20; (c) crumb of bread obtained from a mixture of RF and WWF in the proportions of 70 : 30.