TABLE 1.
Different levels of ana‐rLOX affect farinograph properties of whole wheat flou
| Samples | Water absorption (%) | Development time (min) | Stabilization time(min) | Degree of softening (FU) | Farinograph quality number |
|---|---|---|---|---|---|
| Control | 62.6 ± 0.6a | 8.0 ± 0.6a | 7.9 ± 0.2ab | 15 ± 1.2d | 117 ± 1.7a |
| KBrO3 (50μg/g) | 63.5 ± 0.4bc | 8.3 ± 0.1ab | 8.2 ± 0.06b | 13 ± 0.6d | 123 ± 1.2bc |
| Ana‐rLOX (20 IU/g) | 62.9 ± 0.06ab | 8.2 ± 0.1ab | 7.7 ± 0.1a | 9 ± 0.6b | 122 ± 0.6b |
| Ana‐rLOX (40 IU/g) | 63.5 ± 0.5bc | 10.3 ± 0.7d | 10.7 ± 0.5e | 6 ± 0.6a | 149 ± 2.1f |
| Ana‐rLOX (60 IU/g) | 63.3 ± 0.6b | 9.2 ± 0.2c | 9.5 ± 0.06d | 5 ± 0.6a | 142 ± 1.5e |
| Ana‐rLOX (80 IU/g) | 63.5 ± 0.06bc | 8.6 ± 0.2b | 8.7 ± 0.06c | 6 ± 1.2a | 135 ± 1.9d |
| Ana‐rLOX (100 IU/g) | 63.6 ± 0.1c | 8.4 ± 0.06ab | 7.8 ± 0.1a | 11 ± 0.6c | 126 ± 1.2c |
Data expressed as means ± standard. Values followed by the different letters in the same column are statistically different (p < .05).