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

Table 2.

Bread–dough optimization and quality parameters for wheat flour (W) and blend of wheat flour with 7.5% baby (BE) and Large (LE) eggplant flours

	W	BE	LE
Farinographic parameters
W_abs (%)	57.7 ± 0.3^c	62.6 ± 0.1^a	61.5 ± 0.4^b
t_d (min)	9.0 ± 0.0^b	13.7 ± 0.1^a	14.5 ± 0.8^a
Stability (min)	36.3 ± 0.7^a	13.4 ± 0.2^b	12.8 ± 0.4^b
Degree of softening (FU)	18.5 ± 6.4^b	52.5 ± 3.5^a	65.0 ± 7.1^a
Fermentation parameters
V_max (mL)	97.6 ± 1.6^a	34.4 ± 0.6^c	59.5 ± 2.1^b
t_f (min)	52.0 ± 0.5^a	50.7 ± 7.5^a	58.6 ± 0.9^a
Quality parameters
V_sp (cm³/g)	2.66 ± 0.21^a	1.80 ± 0.16^b	1.82 ± 0.02^b
Hardness (N)	1.77 ± 0.16^c	11.11 ± 1.06^a	9.30 ± 0.99^b
Elasticity	0.96 ± 0.01^a	0.77 ± 0.03^b	0.79 ± 0.07^b
Cohesiveness (–)	0.66 ± 0.01^a	0.53 ± 0.02^b	0.52 ± 0.02^b
Chewiness (N)	1.12 ± 0.11^c	4.41 ± 0.58^a	3.88 ± 0.43^b
L* bread crust	67.44 ± 2.01^a	46.09 ± 0.64^c	52.82 ± 0.82^b
L* bread crumb	67.93 ± 1.20^a	42.39 ± 0.92^c	46.83 ± 0.64^b
Area of alveolus (%)	36.20 ± 3.98^a	25.56 ± 1.61^b	25.15 ± 1.68^b

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