Figure 2.

SEM micrographs of freeze-dried breads and images of their respective bread crumbs on day of baking. Pictures (A–F) illustrate baker’s flour (A), wholemeal flour (B), brewers’ spent grain “source of fibre” (C), fermented brewers’ spent grain “source of fibre” (D), brewers’ spent grain “high in fibre” (E) and fermented brewers’ spent grain “high in fibre” (F) breads.