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 72 hours storage: GM: gluten matrix; AC: air cavity; AP: air pores.</div>

International Journal of Food Science

Figure 7: The Effect of Ultrasonic Water Treatment on the Change in the Microstructure of Wheat Grain, Dough, and Wheat Flour Bread 