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. 2013 Feb 3;51(12):4108–4113. doi: 10.1007/s13197-013-0939-5

Fig. 1.

Fig. 1

Rheological characteristics of straight run flour (SRF) and flour fractions. (a) Farinograph characteristics; (b) Alveograph characteristics: P Maximum over pressure, L average abscissa at rupture, G Index of swelling, W deformation energy of dough, P/L curve configuration ratio