Table A1.

Combined effect of mesquite flour substitution level and wheat flour type on the properties of extension and stickiness of composite doughs, showing means and 95% confidence interval.

Test	Source	Extensibility (mm)			Resistance to Extension (g)
		Mean	95% CI	Pr(>F)	Mean	95% CI	Pr(>F)
Dough	Mesquite (%)			<0.0001			0.01
extension	0	35.4a	[34.7–36.1]		43.2a	[41.5–44.9]
	5	28.6b	[27.8–29.4]		60.6b	[58.8–62.4]
	10	26.9c	[26.2–27.5]		65.9c	[64.3–67.6]
	15	23.6d	[22.9–24.3]		66.3c	[64.8–67.9]
	Flour type			<0.0001			<0.0001
	55	29.0a	[28.4–29.5]		57.6b	[56.4–58.9]
	65	28.3b	[27.8–28.8]		60.4a	[59.3–61.5]
	Interaction			<0.0001			<0.0001
		Stickiness (g)			Work of adhesion (g⸳s)			Strength (mm)
		Mean	95% CI	Pr(>F)	Mean	95% CI	Pr(>F)	Mean	95% CI	Pr(>F)
Dough	Mesquite (%)			0.017			<0.0001			<0.0001
stickiness	0	49.0ab	[47.8–50.2]		4.50c	[4.33–4.68]		1.599c	[1.534–1.660]
	5	49.4b	[48.1–50.6]		3.19b	[3.03–3.36]		1.198b	[1.145–1.250]
	10	46.7a	[45.5–47.9]		2.49a	[2.34–2.65]		0.963a	[0.913–1.010]
	15	47.1ab	[45.9–48.3]		2.52a	[2.36–2.69]		0.976a	[0.923–1.030]
	Flour type			<0.0001			<0.0001			<0.0001
	55	52.8a	[52.0–53.7]		4.04a	[3.92–4.15]		1.445a	[1.404–1.486]
	65	43.2b	[42.4–44.1]		2.32b	[2.20–2.44]		0.922b	[0.885–0.959]
	Interaction			<0.0001			<0.0001			<0.0001

^a, ^b and ^c Means followed by different superscript letters indicate significant differences according to Tukey’s test (α = 0.05).