732 15 Cereals and Cereal Products
Fig. 15.46.Frozen section (thickness: 40 μm) of dough made of the flour Soisson (according toKiefferand
Stein, 1999). a) dough, freshly kneaded; b) dough, relaxed for 45 min; c) dough after 135 min and shearing
sean pound
(Sean Pound)
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