Table 2.

Alveograph characteristics of dough supplemented with grape pomace powder.

Sample	L (mm)	P (mm)	P/L	G (cm3)	W (10−4 J)
GP0	106.33 ± 11.72 a	76.67 ± 4.51 a	0.73 ± 0.12 a	22.97 ± 1.29 a	268.67 ± 8.62 a
GP5	30.00 ± 1.00 b	165.33 ± 4.62 b	5.52 ± 0.32 b	12.20 ± 0.20 b	222.67 ± 3.51 b
GP10	15.33 ± 1.15 c	179.33 ± 9.02 b	11.75 ± 1.12 c	8.70 ± 0.35 c	118.33 ± 11.72 c

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