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Amount of water, kneading and leavening times used in bread-making for each sample.
| Bolero cv | CWRS | BonaVita cv | Skorpion cv | |||||
|---|---|---|---|---|---|---|---|---|
| Stone-Milling | Roller-Milling | Stone-Milling | Roller-Milling | Stone-Milling | Roller-Milling | Stone-Milling | Roller-Milling | |
| Amount of tap water (g/100 g of flour) | 64.2 | 61.7 | 61.2 | 61.5 | 68.1 | 64.7 | 65.5 | 64.5 |
| Kneading time (min) | 5.0 | 5.5 | 6.7 | 6.0 | 5.6 | 5.9 | 4.3 | 4.9 |
| Leavening time (h) | 1.38 | 2.36 | 1.44 | 1.36 | 1.09 | 1.15 | 1.36 | 1.31 |
