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

<div>The microstructure of the bread crumb after 3 hours storage: SG: starch grains; GM: gluten matrix; AC: air cavity.</div>

International Journal of Food Science

Figure 6: The Effect of Ultrasonic Water Treatment on the Change in the Microstructure of Wheat Grain, Dough, and Wheat Flour Bread 