French Bread Loaf Volume Variations and Digital Image Analysis of Crumb Grain Changes Induced by the Minor Components of Wheat Flour J. Rouillé,1,2 G. Della Valle,2,3 M. F. Devaux,2 D. Marion,2 and L. Dubreil2,4 ABSTRACT
Cereal Chem. 82(1):20–27
A standard quality flour for French breadmaking was fractionated by extraction of water-soluble components (6% db) and by defatting (
