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

Table 1

The formulations of dough.

Ingredients, g	Wheat dough and bread samples
	Control	a	b	c	d	f	g
Refined wheat flour (spring whitegrain wheat)	1000	1000	1000	1000	1000
Refined wheat flour (winter whitegrain wheat)						1000	1000
Salt	15	15	15	15	15	15	15
Yeast	20	20	20	20	20	20	20
Drinking water	+
Ultrasonic-treated water with a capacity of 252 W/l		+				+
Ultrasonic-treated water with a capacity of 378 W/l			+
Ultrasonic-treated water with a capacity of 504 W/l				+
Ultrasonic-treated water with a capacity of 630 W/l					+		+