Table 3.
Farinograph and alveograph data of pure durum wheat re-milled semolina and of blends with increasing amounts of Apulian black chickpea wholemeal flour.
| Parameter | Amount of Black Chickpea Flour (g/100 g) | ||||
|---|---|---|---|---|---|
| 0 | 10 | 20 | 30 | 40 | |
| Farinograph | |||||
| Water absorption at 500 B.U. 1 (g/100 g) | 61.8 ± 0.1 e | 63.2 ± 0.1 d | 64.8 ± 0.1 c | 66.3 ± 0.1 b | 67.2 ± 0.2 a |
| Development time (min) | 2.0 ± 0.3 d | 2.1 ± 0.3 d | 4.1 ± 0.3 c | 4.9 ± 0.2 b | 5.7 ± 0.1 a |
| Dough stability (min) | 8.5 ± 0.5 a | 6.6 ± 0.6 b | 5.7 ± 0.2 c | 3.6 ± 0.2 d | 2.6 ± 0.3 e |
| Loss of consistency at 12 min (B.U.) | 49.7 ± 3.2 d | 66.3 ± 5.1 c | 76.1 ± 3.1 b | 83.3 ± 3.8 ab | 86.3 ± 1.5 a |
| Alveograph | |||||
| W (10−4 J) | 282 ± 4 a | 211 ± 12 b | 150 ± 10 c | 108 ± 7 d | 97 ± 11 e |
| P/L | 2.7 ± 0.1 a | 2.6 ± 0.3 a | 2.6 ± 0.1 a | 2.9 ± 0.3 a | 3.0 ± 0.3 a |
1 B.U. = Brabender units. Different letters in a row indicate significant differences (p < 0.05).