Table 2.
Carreau model parameters obtained for control dough (CD) and doughs obtained with different levels of Yg addition (YgD) *.
| Yg levels (%) | η0 (k Pa s) | γ.C (s−1) | s (slope) | R2 |
|---|---|---|---|---|
| CD | 290.00 ± 8.4 a | 1.70 × 10−3 ± 2.50 × 10−4 a | 0.27 ± 0.03 a | 0.988 |
| YgD5% | 295.04 ± 13.4 a | 2.20 × 10−3 ± 1.41 × 10−4 a | 0.23 ± 0.03 a | 0.980 |
| YgD10% | 41.90 ± 1.8 b | 2.52 × 10−3 ± 1.34 × 10−4 a | 0.19 ± 0.03 ab | 0.977 |
| YgD15% | 28.70 ± 0.8 c | 2.40 × 10−3 ± 1.70 × 10−4 a | 0.19 ± 0.04 ab | 0.976 |
| YgD20% | 9.50 ± 0.3 d | 1.43 × 10−3 ± 1.80 × 10−4 a | 0.17 ± 0.06 b | 0.967 |
* Different letters (a, b, c, d) within the same column indicate significant statistical differences at p ≤ 0.05 (Tukey test) compared with the control bread values.