Table 1.
Farinograph analysis of wheat dough containing different levels of IOWP
| Sample | Water absorption (%) | Dough development time (min) | Consistency (FU) | Stability (min) | Elasticity (FU) | Degree of softening (FU) |
|---|---|---|---|---|---|---|
| Control | 58.8 ± 0.1a | 2.5 ± 0.2a | 522 ± 2.9a | 14.0 ± 0.5a | 180 ± 5.0a | 70 ± 0.0a |
| OW1 | 59.9 ± 0.1b | 2.5 ± 0.2a | 530 ± 5.0b | 7.7 ± 0.8b | 180 ± 5.0a | 180 ± 5.0b |
| OW2 | 61.6 ± 0.2c | 2.5 ± 0.2a | 500 ± 0.0c | 5.0 ± 0.5c | 162 ± 2.9b | 170 ± 5.0c |
| OW3 | 62.8 ± 0.1d | 3.0 ± 0.1b | 492 ± 2.9d | 4.0 ± 0.5d | 162 ± 2.9b | 160 ± 0.0d |
| OW4 | 63.2 ± 0.2e | 3.0 ± 0.1b | 500 ± 0.0c | 4.0 ± 0.5d | 162 ± 2.9b | 160 ± 0.0d |
| OW5 | 63.9 ± 0.2f | 3.0 ± 0.1b | 540 ± 5.0e | 4.0 ± 0.5d | 180 ± 5.0a | 160 ± 0.0d |
The data are mean ± standard deviation of three independent measurements. Values within column followed by different letters (a–f) differ significantly from each other (p < 0.05)
FU farinograph units