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

Table 1

The formulations of dough.

Ingredients, g	Bread samples
	Control	a	b	c
Refined wheat flour (RF)	1000	900	800	700
Whole wheat flour from sprouted wheat (WWF)	—	100	200	300
Salt	15	15	15	15
Yeast	20	20	20	20