Figure 3.

Dough resistance (left) and extensibility (right) of dough after different periods of proofing: dark gray, immediately after kneading; gray, after 30 min pre-proofing; light grey, after 30 min pre-proofing + 35 min main proofing. Ref, reference dough; 10P, dough based on 90% wheat flour and 10% pomace; 10Pc, similar to 10P but with pomace soaked in cold water; 10Ph, similar to 10P but with pomace soaked in boiling water; WS, wholegrain spelt flour dough. Lowercase letters indicate significant differences (p < 0.05) among formulations; uppercase letters indicate significant differences (p < 0.05) among proofing times.