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. 2020 Aug 1;9(8):1035. doi: 10.3390/foods9081035

Figure 4.

Figure 4

Effect of stone milling (solid line) and roller milling (dash line) on dough development, assessed by Rheofermentometer®, during leavening of whole grain flours from Bolero cv (a), CWRS (b), Bona Vita cv (c) and Skorpion cv (d). CWRS: commercial Canada Western Red Spring Wheat.