TABLE 2.
Effect of extrusion parameters, amount, and particle sizes of soybean hull fractions on Farinographic characteristics (mean ± standard deviation)
| Water absorption (%) | Dough development time (min) | Stability time (min) | Degree of softening (FU) | FQN Farinograph quality number (FU) | Break time (min) | |
|---|---|---|---|---|---|---|
| BS30 | 70.6 ± 0.05b | 5.60 ± 0.1a | 6.00 ± 0.5a | 42.00 ± 1.00f | 80.66 ± 2.08b | 7.98 ± 0.17a |
| BB30 | 68.76 ± 0.06d | 5.10 ± 0.1c | 4.13 ± 0.15c | 65.66 ± 1.15c | 69.33 ± 0.57e | 6.06 ± 0.11d |
| BB20 | 65.31 ± 0.07g | 3.4 ± 0.1d | 3.96 ± 0.15c | 76.33 ± 1.5b | 63.00 ± 1.00f | 6.30 ± 0.1cd |
| BS20 | 65.73 ± 0.3b | 5.33 ± 0.05b | 4.30 ± 0.26c | 65.00 ± 3.00c | 75.33 ± 0.57cd | 7.30 ± 0.02b |
| ES30 | 71.70 ± 0.1a | 5.70 ± 0.11a | 4.23 ± 0.2c | 52.33 ± 2.5e | 81.00 ± 1.73b | 7.57 ± 0.36b |
| ES20 | 68.85 ± 0.05d | 5.26 ± 0.25bc | 5.00 ± 0.11b | 51.66 ± 3.07e | 77.00 ± 1.05c | 6.42 ± 0.14c |
| EB30 | 69.93 ± 0.1c | 5.66 ± 0.06a | 7.41 ± 0.12a | 36.00 ± 3.6g | 93.33 ± 2.8a | 7.55 ± 0.045b |
| EB20 | 67.46 ± 0.25e | 5.10 ± 0.1c | 5.16 ± 0.06b | 59.00 ± 1.10d | 73.66 ± 1.15d | 7.51 ± 0.02b |
| W20 | 65.15 ± 0.05g | 2.66 ± 0.06e | 3.90 ± 0.1c | 82.66 ± 0.57a | 57.00 ± 1.06g | 6.28 ± 0.18cd |
Note: In each column, values with different lowercase letters have a significant difference (p < .05). BB30 (non‐extruded sample with large‐sized fractions at 30%), BS20 (non‐extruded sample with small‐sized fractions at 20%), ES30 (extruded sample with small‐sized fractions at 30%), ES20 (extruded sample with small‐sized fractions at 20%), EB20 (extruded sample with large‐sized fractions at 20%), EB30 (extruded sample with large‐sized fractions at 30%), and W20 (control sample containing 20% wheat bran).