Table 4.

Farinogram of wheat flour and its composite blends with breadfruit flour

Flours	Arrival time (min)	Departure time (min)	Dough stability (min)	Mixing tolerance index (BU)	Water absorption (%)	Breakdown time (min)	Dough development time (min)
BF:WF
00:100	1.86 ± 0.1e	10.9 ± 0.1d	9.35 ± 0.4e	80.5 ± 0.3a	58.6 ± 0.4a	10.9 ± 0.5c	8.25 ± 0.1c
05:90	1.69 ± 0.1d	10.6 ± 0.1d	9.15 ± 0.2d	82.5 ± 0.7a	59.7 ± 0.4a	10.7 ± 0.4c	8.28 ± 0.1c
10:90	1.04 ± 0.1a	3.44 ± 0.1c	2.25 ± 0.2b	106.5 ± 0.9b	64.7 ± 0.6b	2.56 ± 0.2a	1.65 ± 0.3a
15:85	1.06 ± 0.7b	3.13 ± 0.4b	2.36 ± 0.1c	106.80 ± 1.3b	65.5 ± 0.4c	2.48 ± 0.1a	1.63 ± 0.2a
20:80	1.67 ± 0.1c	2.54 ± 0.4a	0.78 ± 0.1a	161.7 ± 1.2c	65.9 ± 0.6c	2.65 ± 0.1b	2.15 ± 0.1b

d–a, Mean in same column with the same letter are not significantly different (P < 0.05); WF, wheat flour; BF, breadfruit flour; (05–20), composite blends.