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

Figure 5.

Figure 5

Effect of stone milling (solid line) and roller milling (dash line) on the total gas production (grey line) and on the retained gas (black line) in the dough, assessed by Rheofermentometer®, of whole grain flours from Bolero cv (a), CWRS (b), Bona Vita cv (c) and Skorpion cv (d).