Table 4.
Micro-doughLab data of the wheat flour and the blends.
| Sample | Peak (FU) | WA* (%) | Development time (min) | Stability (min) | Softening (FU) | MTI (FU) |
|---|---|---|---|---|---|---|
| Control | 519.80 ± 9.1a | 61.50 ± 1.10a | 1.40 ± 0.10c | 2.20 ± 0.20c | 65.00 ± 3.00d | 50.00 ± 9.03b |
| YP** 5% | 529.76 ± 3.0a | 61.86 ± 2.61a | 6.80 ± 0.40cb | 1.00 ± 0.20d | 134.63 ± 3.50c | 80.00 ± 6.16a |
| YP 10% | 505.50 ± 5.0b | 59.53 ± 0.80a | 8.33 ± 0.57a | 3.23 ± 0.152b | 145.60 ± 5.15b | 72.33 ± 7.89a |
| YP 15% | 480.00 ± 5.0c | 55.46 ± 0.75b | 9.00 ± 1.00a | 5.66 ± 0.55a | 151.48 ± 3.52a | 45.00 ± 4.91b |
*WA: Water absorption; * YP = yellow pumpkin; Values followed by different letters were significantly different at p < 0.05.