Effects of Layering Milling Technology on Dough Properties of Highland Barley and Bread Qualities

Figure 2

CLSM micrographs of gluten (left, 1) and dough (right, 2). Gluten proteins and starch granules were red and green, respectively; (a) control group, (b) QK0-35%, (c) QK1-35%, (d) QK2-35%, (e) QK3-35%, (f) QK4-35%, and (g) QK5-35%.

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