. 2019 Mar 3;2019:4686727. doi: 10.1155/2019/4686727

Table 2.

Farinograph parameters of dough supplemented with quinoa flour.

Bread formula	Water absorption %	Arrival time (min)	Dough development time (min)	Stability time (min)	Degree of softening (B.U)
Control	59.50^f ±0.50	1.50^a ±0.01	3.33^c ±0.29	6.33^b ±0.28	91.67^b ±2.88

5%	60.50^e ±0.50	1.50^a ±0.00	4.16^b ±0.29	6.50^b ±0.29	91.66^b ±2.87

10%	61.17^d ±0.29	1.50^a b ±0.29	4.83^a ±0.28	7.33^a ±0.29	98.33^b ±2.89

15%	62.16^c ±0.28	1.50^a b ±0.26	4.83^a ±0.28	7.36^a ±0.29	91.67^b ±2.89

20%	62.17^c ±0.29	1.45^ab ±0.28	4.66^ab ±0.29	7.43^a ±0.29	100.00^b ±5.00

25%	63.17^b ±0.29	1.45^ab ±0.21	4.66^ab ±0.29	6.16^b ±0.29	115.00^ab ±5.00

30%	63.83^a ±0.29	1.45^b ±0.30	4.16^b ±0.30	5.50^c ±0.50	145.67^a ±5.00

Values with different letter in the same column were significantly different at p ≤ 0.05.