Table 2.
Dough rheology of HRS wheat flour blends and dough additives
| FAB | FPT | FST | MTI | FQN | EXT045 | ERS045 | EAR045 | EXT135 | ERS135 | EAR135 | |
|---|---|---|---|---|---|---|---|---|---|---|---|
| (14%mb) | (min) | (min) | (BU) | (mm) | (cm) | (BU) | (cm2) | (cm) | (BU) | (cm2) | |
| HRW | 53.7 | 1.5 | 8.1 | 23.0 | 69.0 | 11.8 | 476.3 | 79.0 | 10.6 | 686.7 | 96.3 |
| HRS wheat flour blends | |||||||||||
| HRS1/HRW | |||||||||||
| 100/0 | 61.7 | 13.0 | 21.3 | 14.7 | 247.3 | 17.1 | 679.0 | 145.7 | 12.7 | 1011.3 | 170.0 |
| 10/90 | 55.9 | 1.6 | 10.6 | 11.7 | 112.0 | 13.6 | 408.7 | 78.7 | 11.4 | 639.3 | 98.7 |
| 20/80 | 56.4 | 6.8 | 13.5 | 21.0 | 139.3 | 13.8 | 455.0 | 85.3 | 11.5 | 694.7 | 107.3 |
| 30/70 | 58.3 | 6.4 | 13.7 | 16.7 | 146.0 | 13.8 | 459.3 | 84.7 | 12.1 | 723.0 | 116.0 |
| 40/60 | 58.2 | 7.8 | 13.9 | 21.7 | 148.0 | 14.5 | 490.0 | 95.0 | 12.0 | 779.7 | 131.7 |
| HRS 2/HRW | |||||||||||
| 100/0 | 63.6 | 10.3 | 20.1 | 8.0 | 285.3 | 17.3 | 660.0 | 143.3 | 13.5 | 1124.7 | 208.0 |
| 10/90 | 54.3 | 7.2 | 13.7 | 26.0 | 136.3 | 13.0 | 495.3 | 89.3 | 11.7 | 686.7 | 106.7 |
| 20/80 | 55.0 | 7.6 | 14.5 | 19.0 | 152.3 | 13.1 | 543.7 | 97.7 | 11.6 | 760.0 | 117.7 |
| 30/70 | 56.5 | 7.3 | 15.3 | 16.7 | 156.7 | 14.2 | 516.7 | 99.0 | 12.2 | 815.3 | 133.3 |
| 40/60 | 57.2 | 6.9 | 16.5 | 15.0 | 177.7 | 14.2 | 556.3 | 106.3 | 11.8 | 947.3 | 145.7 |
| HRS 3/HRW | |||||||||||
| 100/0 | 62.3 | 8.2 | 27.6 | 13.3 | 250.3 | 16.8 | 677.7 | 146.0 | 14.0 | 1115.7 | 208.7 |
| 10/90 | 55.9 | 1.6 | 11.8 | 13.7 | 118.7 | 13.2 | 447.3 | 82.0 | 11.1 | 612.7 | 91.7 |
| 20/80 | 56.3 | 7.2 | 14.6 | 20.3 | 155.0 | 13.4 | 453.0 | 82.7 | 11.6 | 714.0 | 109.3 |
| 30/70 | 57.3 | 7.0 | 14.6 | 19.3 | 151.0 | 14.1 | 518.3 | 98.3 | 11.2 | 812.0 | 120.0 |
| 40/60 | 58.2 | 7.2 | 16.3 | 13.3 | 168.7 | 14.4 | 534.3 | 101.7 | 11.6 | 868.3 | 132.0 |
| HRS 4/HRW | |||||||||||
| 100/0 | 62.2 | 15.2 | 19.8 | 21.3 | 220.3 | 14.3 | 928.0 | 164.7 | 7.9 | 1500.0 | 138.0 |
| 10/90 | 55.7 | 7.7 | 12.4 | 25.0 | 133.7 | 12.3 | 533.0 | 89.3 | 10.1 | 796.3 | 106.7 |
| 20/80 | 56.5 | 9.1 | 13.0 | 31.0 | 140.3 | 12.9 | 579.7 | 98.0 | 9.1 | 946.7 | 110.7 |
| 30/70 | 57.2 | 9.9 | 13.6 | 30.3 | 147.3 | 12.1 | 639.0 | 102.3 | 8.5 | 1142.3 | 121.7 |
| 40/60 | 57.4 | 11.1 | 15.0 | 27.3 | 164.7 | 13.0 | 597.3 | 98.3 | 7.4 | 1186.7 | 104.0 |
| 100% HRW + additives | |||||||||||
| 50 ppm SSL | 54.6 | 1.4 | 5.3 | 44.7 | 28.3 | 13.5 | 418.7 | 80.3 | 12.2 | 591.3 | 97.7 |
| 50 ppm CSL | 54.7 | 1.9 | 7.5 | 29.3 | 32.3 | 12.2 | 435.3 | 76.0 | 11.1 | 570.3 | 87.0 |
| 25 ppm DATEM | 55.6 | 1.5 | 6.7 | 30.7 | 41.0 | 12.5 | 438.7 | 75.3 | 11.6 | 591.3 | 91.7 |
| 0.50% EMG | 55.4 | 5.5 | 9.1 | 37.7 | 96.0 | 12.7 | 413.0 | 74.0 | 10.7 | 572.0 | 83.0 |
| 150 ppm AA | 52.3 | 1.6 | 10.2 | 23.3 | 86.0 | 10.9 | 663.3 | 95.3 | 7.1 | 1263.7 | 105.7 |
| 30 ppm ADA | 56.1 | 1.7 | 5.8 | 26.3 | 56.3 | 7.8 | 763.3 | 72.3 | 6.7 | 763.7 | 60.7 |
| 10 ppm PB | 54.5 | 1.6 | 9.3 | 16.3 | 94.7 | 12.3 | 462.3 | 80.7 | 11.1 | 715.0 | 106.3 |
| 5% VWG | 62.3 | 7.9 | 17.6 | 18.3 | 182.7 | 13.7 | 551.7 | 99.0 | 9.5 | 1034.0 | 122.3 |
| 2% Fat | 53.9 | 1.5 | 11.0 | 7.0 | 115.7 | 12.2 | 451.7 | 78.3 | 11.3 | 635.0 | 97.7 |
| 2% NFDM | 56.0 | 1.9 | 10.6 | 11.0 | 113.0 | 13.1 | 354.3 | 68.0 | 11.9 | 534.0 | 89.0 |
| LSD | 0.5 | 1.0 | 1.3 | 7.9 | 27.1 | 1.4 | 84.3 | 15.6 | 1.4 | 102.7 | 19.1 |
FAB farinograph water absorption, FPT farinograph peak time, FST farinograph stability, FQN farinograph quality number, EXT 045 extensograph extensiblity at 45 min, ESR 045 extensograph resistance at 45 min, EAR 045 extensograph area at 45 min, EXT 135 extensograph extensiblity at 135 min, ESR 135 extensograph resistance at 135 min, EAR 135 extensograph area at 135 min