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. 2021 Jan 2;10(1):75. doi: 10.3390/foods10010075

Table 3.

Amylograph characteristics of dough supplemented with grape pomace powder.

Sample Gelatinization Maximum
(AU)
Start of Gelatinization
(°C)
Gelatinization Temperature
(°C)
GP0 1301.67 ± 17.56 a 64.00 ± 0.87 a 92.30 ± 0.75 a
GP5 1831.67 ± 42.52 b 64.00 ± 0.87 a 93.30 ± 0.52 a
GP10 1943.33 ± 11.55 c 64.50 ± 1.50 a 93.70 ± 0.75 a

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