Table 4.
Moisture, protein, fibre, and arabinoxylans content of semolina and EVP and EVF blends and results from Farinograph and Alveograph tests. Different letters in rows indicate statistically significant differences (p < 0.05).
| EVP10 | EVP15 | EVP20 | EVF5 | EVF10 | Semolina 1 | Wholegrain Semolina | EVP15-2 | Semolina 2 | |
|---|---|---|---|---|---|---|---|---|---|
| Moisture (%) | 13.2 ± 0.1 b | 12.5 ± 0.2 a | 12.2 ± 0.1 a | 14.0 ± 0.2 c,d | 13.8 ± 0.1 c,d | 14.2 ± 0.1 d | 13.6 ± 0.1 b,c | 12.5 ± 0.2 a | 14.2 ± 0.2 d |
| Protein (Nx6.25) (% d.w.) | 17.7 ± 0.1 c | 18.4 ± 0.1 d | 19.3 ± 0.1 e | 15.9 ± 0.2 a | 16.5 ± 0.1 b | 15.6 ± 0.1 a | 16.8 ± 0.1 b | 19.9 ± 0.1 f | 17.4 ± 0.1 c |
| Fibre (% d.w.) | 7.2 ± 0.3 c | 9.7 ± 0.4 e | 9.7 ± 0.2 e | 5.6 ± 0.1 b | 8.8 ± 0.2 d | 3.7 ± 0.3 a | 8.7 ± 0.3 d | 9.7 ± 0.2 e | 3.5 ± 0.3 a |
| Arabinoxylans (% d.w.) | 3.9 ± 0.1 b,c | 4.5 ± 0.3 d | 5.2 ± 0.2 e | 3.5 ± 0.2 b | 4.3 ± 0.1 c,d | 2.6 ± 0.2 a | 6.1 ± 0.3 f | 4.4 ± 0.2 d | 2.4 ± 0.1 a |
| β-glucans (%d.w.) | 0.15 ± 0.01 a,b | 0.16 ± 0.005 a,b | 0.17 ± 0.004 b,c | 0.15 ± 0.0 a,b | 0.15 ± 0.003 a,b | 0.14 ± 0.01 a | 0.35 ± 0.01 d | 0.19 ± 0.02 c | 0.16 ± 0.005 a,b |
| Farinograph parameters: | |||||||||
| Water adsorption (%) | 62.5 ± 0.8 d | 64.4 ± 0.4 e,f | 65.1 ± 0.3 f,g | 58.6 ± 0.2 b | 60.3 ± 0.4 c | 56.7± 0.5 a | 63.8 ± 0.3 e | 65.5 ± 0.4 g | 58.7 ± 0.2 b |
| Dough development time (min) | 6.6 ± 0.4 c | 15.9 ± 0.2 d | 18.8 ± 0.4 e | 4.0 ± 0.1 a | 6.2 ± 0.3 c | 4.2 ± 0.2 a | 3.8 ± 0.1 a | 19.0 ± 0.2 e | 5.3 ± 0.3 b |
| Stability (min) | 17.0 ± 0.2 e,f | 16.4 ± 0.3 e | 17.2 ± 0.2 f,g | 17.8 ± 0.3 g | 17.5 ± 0.2 f,g | 10.9 ± 0.1 b | 4.3 ± 0.2 a | 15.6 ± 0.3 d | 14.6 ± 0.5 c |
| Degree of softening (UF) | 2 ± 0.2 a | 20 ± 3.0 d | 45 ± 2 e | 15 ± 1.1 c | 6 ± 0.5 b | 20 ± 1 d | 42 ± 1.2 e | 43 ± 3.0 e | 20 ± 1.0 d |
| Alveograph parameters: | |||||||||
| P (mm) | 108 ± 4 b,c,d | 117 ± 5 c,d,e | 98 ± 12 b | 147 ± 3 f | 75 ± 2 a | 102 ± 5 b,c | 128 ± 7 e | 122 ± 5 d,e | 126 ± 9 e |
| L (mm) | 32 ± 2 c | 19 ± 1 b | 10 ± 1 a | 42 ± 1 d | 49 ± 3 d | 75 ± 3 e | 31 ± 5 b | 18 ± 1 b | 85 ± 6 f |
| P/L | 3.4 ± 0.1 b | 6.2 ± 0.2 c | 9.6 ± 1.5 e | 3.5 ± 0.2 b | 1.5 ± 0.1 a | 1.4 ± 0.1 a | 4.1 ± 0.7 b | 7.7 ± 0.5 d | 1.5 ± 0.1 a |
| W (10−4 J) | 144 ± 12 c,d | 101 ± 3 b | 44 ± 3 a | 245 ± 11 e | 137 ± 13 c | 252 ± 6 e | 159 ± 8 d | 115 ± 3 b | 116 ± 11 b |
EVP10, blend of 90% semolina 1 + 10% EVP; EVP15, blend of 85% semolina 1 + 15% EVP; EVP20, blend of 90% semolina 1 + 20% EVP; EVF5, blend of 95% semolina 1 + 5% EVF; EVF10, blend of 90% semolina 1 + 10% EVF; Semolina 1, 100% semolina 1 (protein content 15.6% (Nx6.25)); Wholegrain semolina, 100% wholegrain semolina; EVP15-2, blend of 85% semolina 2 + 15% EVP; Semolina 2, 100% semolina 2 (protein content 17.4% (Nx6.25)).