Fig. 2.
SEM micrograph (×3000) of (A) wheat flour and (B) kiwi starch; (C), (D), (E) and (F) are the SEM micrograph (×1000) of WF, KF10, KF15 and KF20 doughs, respectively; (G), (H), and (I) indicate the appearance and cross-sectional images of WF, KF10, KF15 and KF20, and the bread's cross-sectional images processed by Image J (used to calculate the air cell ratio).
