Fig. 1.
Cross-sectional pore images of bread substituted by oats sprouted for different duration. A: 2D images of inner crumbs of bread, B: The same central sections segmented with global thresholding concerning the porosity detected (3 × 3 cm). WB represents the wheat bread, while WB + SO0–120 represents the bread with sprouting flour for 0–120 h, respectively.