Table 1.

Farinograph characteristics of dough supplemented with grape pomace powder.

Sample	Water Absorption (%)	Stability (min)	Development Time (min)	Degree of Softening (UB)	Quality Number
GP0	55.50 ± 0.00 a	5.80 ± 0.72 a	1.40 ± 0.10 a	76.33 ± 4.73 a,b	41.67 ± 13.05 a
GP5	56.80 ± 0.17 b	7.50 ± 0.00 b	1.37 ± 0.12 a	81.33 ± 6.03 a	80.33 ± 3.06 b
GP10	60.03 ± 0.46 c	8.27 ± 0.55 b	1.40 ± 0.10 a	67.00 ± 3.00 b	87.33 ± 6.51 b

Data with different letters in each column are significantly different for p < 0.05.