Table 3.

Rheological properties of dough made from whole-ground class 3 wheat flour with ion-ozone cavitation treatment.

No.	Factors				Alveograph					Farinograph					Mixolab
	X0	X1×104, unit/mg	X2, atm	X3, min	y1, min	y2, min	y3, N/m2	y4, N	y5, N/m	y6, %	y7, min	y8, min	y9, FE	y10, min	y11, mg/kg	y12 unit/l	y13, Pa·s	y14
Control sample					9.4	61	7.44	123	134	66.1	13.8	13.6	10	8.55	16.92	23.28	29.82	44.98
1	+	25	2.0	10	24.4	86	1.11	81	134	66.4	18.0	13.2	14	8.38	16.78	22.75	30.83	45.00
2	+	5	2.0	10	18.2	67	1.63	83	109	66.2	16.5	12.6	15	8.43	16.83	22.98	31.08	45.00
3	+	25	1.0	10	19.2	75	1.3	127	100	66.7	20.0	12.6	9	8.57	16.83	23.18	30.70	45.02
4	+	5	1.0	10	19.6	78	1.35	147	105	66.3	16.7	13.6	12	8.45	16.95	23.45	30.42	45.02
5	+	25	2.0	5	18.4	69	1.22	94	84	66.3	11.2	13.9	17	8.23	16.73	23.10	30.82	45.02
6	+	5	2.0	5	18.2	67	1.3	93	87	65.7	11.0	13.6	18	8.43	16.58	22.77	31.03	45.02
7	+	25	1.0	5	12.9	34	4.5	190	153	66.5	16.9	14.0	13	7.72	16.92	23.28	30.43	45.00
8	+	5	1.0	5	20.8	88	1.14	86	100	66.6	10.7	9.0	4	6.80	16.68	22.78	31.22	45.00

y₁—dough formation time, y₂—dough tensile index, y₃—dough elasticity ratio, y₄—dough strength, y₅—dough elasticity indicator, y₆—water absorption capacity, y₇—dough formation time, y₈—dough stability, y₉—degree of dough softening, y₁₀—dough kneading time, y₁₁—gluten, y₁₂—amylase, y₁₃—viscosity, y₁₄—retrogradation.