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. 2021 May 14;10(5):1087. doi: 10.3390/foods10051087

Figure 7.

Figure 7

Retention volume—CO2 volume in mL still retained in the dough at the end of the test, by Rheofermentometer, calculated in % in comparison to a control sample WF(50)+RF(50). The trend line indicates a trend of decreasing retention volume in doughs with the addition of legume flour. * values are significantly different (p < 0.05) compared to control. K = WF(50) + RF(50); Ch5 = WF(50) + RF(45) + ChF(5); Ch10 = WF(50) + RF(40) + ChF(10); Ch15 = WF(50) + RF(35) + ChF(15); CB5 = WF(50) + RF(45) + CBF(5); CB10 = WF(50) + RF(40) + CBF(10); CB15 = WF(50) + RF(35) + CBF(15); BB5 = WF(50) + RF(45) + BBF(5); BB10 = WF(50) + RF(40) + BBF(10); BB15 = WF(50) + RF(35) + BBF(15); RL5 = WF(50) + RF(45) + RLF(5); RL10 = WF(50) + RF(40) + RLF(10); RL15 = WF(50) + RF(35) + RLF(15).