Table 3.

Rheological characterization of dough with added soy protein hydrolysates obtained with different proteases assessed by Mixolab.

Sample	Water Absorption (%)	Development Time (min)	Stability (min)	C2 (Nm)	C3 (Nm)	C4 (Nm)	C5 (Nm)
Control	59.53 ± 0.06 a	1.42 ± 0.02 d	7.79 ± 0.02 b	0.39 ± 0.01 a	1.90 ± 0.02 a	1.69 ± 0.01 a	2.41 ± 0.02 a
Alc	54.60 ± 0 b	4.42 ± 0.02 b	6.80 ± 0.22 d	0.23 ± 0.01 d	1.62 ± 0.01 c	1.54 ± 0.01 c	2.19 ± 0.02 c
Ever	54.77 ± 0.06 b	4.44 ± 0.05 b	6.97 ± 0.03 d	0.30 ± 0.01 b	1.59 ± 0.01 cd	1.51 ± 0.01 cd	2.26 ± 0.01 b
Neu	54.60 ± 0 b	4.00 ± 0.07 c	7.52 ± 0.12 bc	0.25 ± 0.01 c	1.41 ± 0.01 e	1.26 ± 0.01 e	2.02 ± 0.03 e
Pap	53.17 ± 0.29 f	3.88 ± 0.03 c	6.33 ± 0.06 e	0.20 ± 0.01 e	1.06 ± 0.04 f	1.27 ± 0.01 e	1.87 ± 0.01 f
Umam	53.87 ± 0.12 d	4.72 ± 0.03 a	8.23 ± 0.06 a	0.30 ± 0.01 b	1.55 ± 0.01 d	1.47 ± 0.01 d	2.10 ± 0.01 d
AlcFlav	53.50 ± 0 e	4.72 ± 0.14 a	7.32 ± 0.10 c	0.20 ± 0.01 e	1.69 ± 0.04 b	1.61 ± 0.03 b	2.40 ± 0.04 a
NeuFlav	53.0 ± 0 f	4.70 ± 0.07 a	7.42 ± 0.10 c	0.19 ± 0.01 e	1.11 ± 0.01 f	1.49 ± 0.02 d	2.20 ± 0.02 bc

Results are expressed as means ± standard deviation (n = 3). Means with different letters in the same column are significantly different (p < 0.05).