. 2019 Dec 18;57(5):1710–1718. doi: 10.1007/s13197-019-04204-8

Table 2.

Mixolab thermo-mechanical parameters of wheat flour or wheat flour with celery powder

Samples^a	WA^b (%)	C1 time (min)	Stability (min)	C2 (Nm)	C3 (Nm)	C5–C4 (Nm)	C5 (Nm)
ControlJ1	61.9 ± 0.1^a	2.89 ± 0.35^ab	5.13 ± 0.21^d	0.42 ± 0.03^d	1.66 ± 0.01^c	0.90 ± 0.02^f	2.48 ± 0.05^c
J1	62.3 ± 0.1^b	2.93 ± 0.21^ab	5.17 ± 0.19^d	0.40 ± 0.01^d	1.64 ± 0.02^bc	0.76 ± 0.01^d	2.31 ± 0.03^b
J2	62.2 ± 0.0^b	3.04 ± 0.06^b	5.10 ± 0.31^d	0.39 ± 0.03 ^cd	1.62 ± 0.00^b	0.75 ± 0.01 ^cd	2.29 ± 0.05^b
J3	62.3 ± 0.1^b	3.19 ± 0.13^c	5.90 ± 0.06^e	0.36 ± 0.03^bc	1.62 ± 0.04^b	0.67 ± 0.02^b	2.29 ± 0.15^b
J5	62.5 ± 0.1^c	3.30 ± 0.26^c	6.02 ± 0.27^e	0.32 ± 0.02^b	1.56 ± 0.03^a	0.66 ± 0.02^b	2.28 ± 0.09^b
V1	62.4 ± 0.1^bc	2.87 ± 0.25^ab	4.51 ± 0.27^c	0.41 ± 0.00^d	1.64 ± 0.04^bc	0.78 ± 0.01^e	2.31 ± 0.16^b
V2	62.5 ± 0.1^c	2.75 ± 0.07^a	4.18 ± 0.13^b	0.36 ± 0.02^bc	1.60 ± 0.05^b	0.73 ± 0.01^c	2.23 ± 0.16^ab
V3	62.5 ± 0.0^c	2.81 ± 0.34^a	3.88 ± 0.06^a	0.34 ± 0.02^b	1.56 ± 0.07^a	0.64 ± 0.01^a	2.19 ± 0.11^a
V5	62.6 ± 0.1^c	2.80 ± 0.19^a	3.46 ± 0.35^a	0.28 ± 0.03^a	1.53 ± 0.11^a	0.62 ± 0.01^a	2.16 ± 0.09^a

Results are reported as mean ± SD. Values with different letters in the same column are significantly different (P < 0.05)

^aControl: 0.0 g celery powder/100 g flour; J1, J2, J3, J5:1.0, 2.0, 3.0, 5.0 g ‘Jinnan Shiqin’ celery powder/100 g flour; V1, V2, V3, V5:1.0, 2.0, 3.0, 5.0 g ‘Ventura’ celery powder/100 g flour

^bWA water absorption (14% moisture basis)