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

Figure 4

Images of bread crumb samples after 4 hours of storage obtained using a scanning electron microscope (SEM). Sample designation: control, crumb of bread obtained from RF; (a) crumb of bread obtained from a mixture of RF and WWF in the proportion of 90 : 10; (b) crumb of bread obtained from a mixture of RF and WWF in the proportion of 90 : 20; (c) crumb of bread obtained from a mixture of RF and WWF in the proportion of 70 : 30.