Table 3.

Dough rheological and textural properties

Mixture	W (10−4 J)	P (mm)	L (mm)	P/L	Ie	Hardness (N)	Chewiness (Nmm)	Cohesion	Adhesion (N)
1	260 ± 0.013	66 ± 0.017	96 ± 0.020	0,68 ± 0.016	68 ± 0.013	0.34 ± 0.009	0.92 ± 0.022	0.31 ± 0.018	0.11 ± 0.015
2	290 ± 0.009	66 ± 0.011	100 ± 0.002	0,66 ± 0.005	85 ± 0.007	0.44 ± 0.003	2.69 ± 0.005	0.52 ± 0.008	0.23 ± 0.007
3	260 ± 0.012	66,27 ± 0.006	82 ± 0.011	0,81 ± 0.014	89 ± 0.020	0.38 ± 0.018	3.37 ± 0.016	0.94 ± 0.012	0.35 ± 0.015
4	280 ± 0.015	64,9 ± 0.013	101 ± 0.022	0.64 ± 0.009	76 ± 0.013	0.33 ± 0.015	1.51 ± 0.017	0.49 ± 0.014	0.16 ± 0.009
5	270 ± 0.009	65.45 ± 0.016	89 ± 0.014	0.73 ± 0.011	80 ± 0.008	0.33 ± 0.012	1.95 ± 0.015	0.51 ± 0.018	0.19 ± 0.012
6	340 ± 0.003	65.45 ± 0.007	103 ± 0.012	0.63 ± 0.004	97 ± 0.006	0.26 ± 0.009	0.78 ± 0.013	0.31 ± 0.012	0.09 ± 0.008
7	260 ± 0.004	64.16 ± 0.003	94 ± 0.001	0.68 ± 0.002	78 ± 0.004	0.29 ± 0.011	2.15 ± 0.014	0.63 ± 0.009	0.22 ± 0.012
Control	300 ± 0.002	56.1 ± 0.005	127 ± 0.008	0.44 ± 0.001	66 ± 0.005	0.31 ± 0.009	1.75 ± 0.012	0.51 ± 0.008	0.19 ± 0.013