In Figs. 4 and 5 are shown the crumb detail of finished breads
elaborated with 80 g of water per 100 g of flour for both short and
long grain. Those breads elaborated with 110 g of water per 100 g of
flour, although achieved greater specific volumes, were too weak
and lost its consistency while slicing. This is the reason why pho-
tographs were not the spitting images of reality and so on are not
shown. Overall, long grain bread slices seem lower than those from
short grain. In addition, finest fraction, in both short and long grain
type, show the closest pore structure, more compact and harder as
showed firmness texture parameter.