. 2019 Aug 23;57(1):182–190. doi: 10.1007/s13197-019-04046-4

Table 1.

Bread–dough optimization and quality parameters for wheat flour (W) and blend of wheat flour with 5% (E-5%), 7.5% (E-7.5%) and 10% (E-10%) eggplant flour

	W	E-5%	E-7.5%	E-10%
Farinographic parameters
W_abs (%)	57.7 ± 0.3^c	61.0 ± 0.0^b	61.7 ± 0.1^a	61.7 ± 0.1^a
t_d (min)	9.0 ± 0.0^c	10.4 ± 0.2^b	14.5 ± 0.7^a	5.5 ± 0.0^d
Stability (min)	36.3 ± 0.7^a	8.8 ± 0.3^b	13.3 ± 0.4^b	11.9 ± 4.5^b
Degree of softening (FU)	18.5 ± 6.4^c	105.0 ± 0.0^a	59.0 ± 8.5^b	47.0 ± 8.5^b
Fermentation parameters
V_max (mL)	97.6 ± 1.6^a	81.8 ± 0.0^b	59.5 ± 2.1^c	47.5 ± 2.0^d
t_f (min)	52.0 ± 0.5^b	113. 7 ± 9.4^a	58.6 ± 0.9^b	63.7 ± 1.4^b
Quality parameters
V_sp (cm³/g)	3.59 ± 0.19^a	2.40 ± 0.03^b	2.18 ± 0.21^c	1.59 ± 0.11^d
Hardness (N)	0.96 ± 0.07^d	4.26 ± 0.43^c	6.87 ± 0.61^b	8.12 ± 0.53^a
Elasticity	0.97 ± 0.01^a	0.87 ± 0.02^b	0.77 ± 0.03^bc	0.75 ± 0.03^c
Cohesiveness	0.69 ± 0.01^a	0.61 ± 0.01^b	0.53 ± 0.02^c	0.52 ± 0.01^c
Chewiness (N)	0.65 ± 0.04^d	2.24 ± 0.21^c	2.81 ± 0.26^b	3.15 ± 0.25^a
L* bread crust	65.65 ± 3.16^a	63.09 ± 1.70^b	61.45 ± 2.15^c	57.85 ± 1.48^d
L* bread crumb	68.10 ± 1.30^a	55.82 ± 1.50^b	56.36 ± 1.06^b	53.54 ± 0.92^c
Area of alveolus (%)	34.15 ± 2.63^a	32.26 ± 1.85^b	25.99 ± 3.91^c	25.61 ± 1.20^c

W_abs, water absorption; t_d, development time; V_max, maximum volume; t_f, fermentation time; V_sp, specific volume

Different letters in the same row indicate significant differences at p < 0.05