Figure 2. Flow chart for the production of bread, using the straight dough method [44]

From

Physicochemical Characteristics and Baking Quality of Nigerian Grown Rain-Fed Wheat Varieties

Fatima Abubakar, Mamudu Halidu Badau, Paul Yahaya Idakwo, Nahemiah Danbaba

American Journal of Food Science and Technology. 2020, 8(5), 196-205 doi:10.12691/ajfst-8-5-4