. 2012 May 15;51(9):1893–1901. doi: 10.1007/s13197-012-0723-y

Table 3.

Alveograph parameters of wheat composite precooked taro flour

Variety	Level of substitution (%)	Alveograph parameters
Variety	Level of substitution (%)	P (mmH₂O)	L (mm)	G	W (10^-4 joules)	P/L	Ie
RIN	0	99.1 ± 2.31^f	78.0 ± 1.81^a	19.7 ± 0.45^a	281.0 ± 6.55^a	1.3 ± 0.03^g	59.8 ± 1.40^a
	5	108.3 ± 5.20^e	59.1 ± 2.80^b	17.1 ± 0.82^a	254.1 ± 9.21^b	1.8 ± 0.09^f	59.3 ± 2.71^ab
	10	117.2 ± 2.06^d	49.0 ± 0.86^c	15.6 ± 0.20^b	235.3 ± 4.10^c	2.4 ± 0.04^e	55.7 ± 0.97^b
	15	135.2 ± 3.22^c	33.1 ± 0.50^d	12.8 ± 0.20^c	198.2 ± 3.20^d	4.1 ± 0.07^d	0.00
	20	137.8 ± 3.10^c	26.8 ± 0.61^e	11.5 ± 0.20^d	167.5 ± 3.72^e	5.2 ± 0.12^c	0.00
	25	153.1 ± 2.05^b	22.2 ± 0.29^f	10.5 ± 0.14^e	150.0 ± 2.01^f	6.8 ± 0.09^b	0.00
	30	165.7 ± 6.03^a	22.3 ± 0.80^f	10.4 ± 0.38^e	161 ± 5.86^g	7.5 ± 0.27^a	0.00
Egg-like variety	0	99.0 ± 2.03^d	78.0 ± 1.60^a	19.7 ± 0.40^a	280.8 ± 5.76^a	1.3 ± 0.03^e	59.9 ± 1.23^a
	5	102.2 ± 4.12^d	61.1 ± 2.43^b	17.4 ± 0.70^ab	243.1 ± 9.80^b	1.7 ± 0.07^d	58.4 ± 2.35^ab
	10	105.0 ± 6.01^cd	52.1 ± 2.87^c	16.0 ± 0.91^b	219.1 ± 9.98^c	2.0 ± 0.12^d	55.1 ± 3.15^b
	15	115.2 ± 3.13^c	41.2 ± 1.11^d	14.2 ± 0.38^c	198.2 ± 5.38^d	2.8 ± 0.07^c	49.2 ± 1.32^c
	20	125.1 ± 4.19^b	37.1 ± 1.20^e	13.6 ± 0.45^c	198.0 ± 6.61^d	3.3 ± 0.11^b	0.00
	25	140.3 ± 4.20^a	22.2 ± 0.65^f	10.5 ± 0.31^d	139.0 ± 4.16^e	6.3 ± 0.19^a	0.00
	30	146.2 ± 5.02^a	22.0 ± 0.75^f	10.4 ± 0.36^d	145.1 ± 4.98^e	6.6 ± 0.22^a	0.00

n = 5; means were generated automatically by the alveograph; means ± standard deviation followed by different letters in the same line within each variety are different at p < 0.05. RIN taro variety Red Ibo Ngaoundere; P rupture pressure; W strength; Ie elasticity index; L

extensibility of the dough; G extensibility index, P/L (dimensionless) is the graphic configuration ratio