The Effect of Ultrasonic Water Treatment on the Change in the Microstructure of Wheat Grain, Dough, and Wheat Flour Bread

<div>Characteristic view of electronic microphotographs of the cross section of the control (a) and experimental (b) wheat grain samples (Sample 1) after 8 hours of soaking, TESCAN MIRA3 SEM, magnification 2000x: SG: starch grains; GM: gluten matrix.</div>

International Journal of Food Science

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Figure 3

Figure 3: The Effect of Ultrasonic Water Treatment on the Change in the Microstructure of Wheat Grain, Dough, and Wheat Flour Bread 