. 2023 Feb 16;3(1):2. doi: 10.1007/s44187-023-00041-z

Table 2.

Rheological properties of doughs from wheat, OFSP and pumpkin blended flours

Experimentalrun	Wheat flour (%)	OFSP flour (%)	Pumpkin flour (%)	OWA (%)	DDT (min)	ST (min)	DOS (BU)
F1	52.5	22.5	25.0	55.3 ± 0.2^g	11.8 ± 0.1^h	13.9 ± 0.4ⁱ	92.8 ± 0.5^f
F2	40.0	50.0	10.0	52.2 ± 0.1^j	10.5 ± 0.3ⁱ	34.8 ± 0.3^e	52.0 ± 0.3^k
F3	61.9	19.8	18.3	56.9 ± 0.1^d	9.2 ± 0.2^k	8.6 ± 0.1^l	119.5 ± 0.7^d
F4	54.6	33.2	12.2	55.8 ± 0.1^f	9.9 ± 0.1^j	12.5 ± 0.1^j	122.0 ± 0.4^c
F5	80.0	10.0	10.0	58.1 ± 0.1^b	2.7 ± 0.1ⁿ	7.8 ± 0.1^m	97.5 ± 0.7^e
F6	40.0	20.0	40.0	50.8 ± 0.1^m	29.0 ± 0.1^a	49.7 ± 0.2^a	9.0 ± 0.2^o
F7	55.2	10.0	34.8	54.0 ± 0.2^h	16.1 ± 0.2^g	29.8 ± 0.3^f	44.8 ± 0.8^l
F8	40.0	50.0	10.0	52.1 ± 0.3^j	10.8 ± 0.1ⁱ	34.6 ± 0.1^e	51.9 ± 0.2^k
F9	40.0	37.9	22.1	53.2 ± 0.1ⁱ	18.1 ± 0.2^e	27.8 ± 0.4^g	60.4 ± 0.4^j
F10	80.0	10.0	10.0	58.2 ± 0.2^b	2.8 ± 0.1ⁿ	7.9 ± 0.1^m	97.6 ± 0.7^e
F11	80.0	10.0	10.0	58.0 ± 0.1^b	2.6 ± 0.3ⁿ	7.8 ± 0.1^m	97.2 ± 0.3^e
F12	40.0	20.0	40.0	51.0 ± 0.1^m	29.2 ± 0.3^a	50.0 ± 0.3^a	9.7 ± 0.4^o
F13	40.0	50.0	10.0	52.0 ± 0.1^jk	10.7 ± 0.1ⁱ	35.0 ± 0.4^e	52.1 ± 0.1^k
F14	43.0	17.0	40.0	51.5 ± 0.1^l	26.6 ± 0.1^b	46.2 ± 0.3^b	15.9 ± 0.2ⁿ
F15	64.2	10.0	25.8	56.3 ± 0.1^e	9.2 ± 0.1^k	13.4 ± 0.1ⁱ	78.8 ± 0.3^h
F16	52.5	22.5	25.0	55.1 ± 0.3^g	14.6 ± 0.1^h	13.8 ± 0.1ⁱ	92.5 ± 0.6^f
F17	44.8	33.0	22.2	54.2 ± 0.1^h	16.8 ± 0.1^f	21.7 ± 0.1^h	82.1 ± 0.2^g
F18	40.0	50.0	10.0	52.2 ± 0.1^j	10.7 ± 0.2ⁱ	34.8 ± 0.2^e	51.3 ± 0.3^k
F19	59.9	30.1	10.0	56.5 ± 0.3^e	8.3 ± 0.1^l	9.5 ± 0.1^l	138.0 ± 0.7^a
F20	80.0	10.0	10.0	58.0 ± 0.1^b	2.9 ± 0.1ⁿ	7.7 ± 0.1^m	98.2 ± 0.3^e
F21	40.0	50.0	10.0	52.3 ± 0.2^j	10.7 ± 0.1ⁱ	35.1 ± 0.1^e	51.7 ± 0.5^k
F22	70.5	19.5	10.0	57.7 ± 0.3^c	5.9 ± 0.2^m	6.1 ± 0.1ⁿ	131.0 ± 0.8^b
F23	59.9	30.1	10.0	56.4 ± 0.2^e	8.4 ± 0.1^l	9.6 ± 0.1^k	137.2 ± 0.3^a
F24	45.9	14.1	40.0	51.8 ± 0.1^k	24.6 ± 0.1^c	44.5 ± 0.3^c	18.3 ± 0.2^m
F25	64.2	10.0	25.8	56.2 ± 0.1^e	9.2 ± 0.1^k	13.8 ± 0.2ⁱ	79.4 ± 0.3^h
F26	80.0	10.0	10.0	58.1 ± 0.3^b	2.6 ± 0.1ⁿ	7.9 ± 0.1^m	97.9 ± 0.5^e
F27	49.2	10.8	40.0	52.2 ± 0.1^j	22.2 ± 0.3^d	42.7 ± 0.2^d	19.1 ± 0.4^m
Control	100.0	0.0	0.0	60.3 ± 0.2^a	2.1 ± 0.1^o	10.1 ± 0.4^k	72.5 ± 0.6ⁱ

Model	Quadratic	Quadratic	Quadratic	Quadratic
F-value (model)	3916.09^***	12730.63^***	11526.19^***	8241.30^***
F-value (lack-of-fit)	0.573^ns	1.440^ns	1.940^ns	1.586^ns
Coefficient of determination (R²⁾	0.9935	0.9968	0.9927	0.9943
Adjusted-R²	0.9870	0.9915	0.9881	0.9896

Values for the dough quality parameters are presented as average ± standard deviation computed from three replicated measurements (n = 3). Values within the same column that have different letters are significantly different (p < 0.05)

OWA optimum water absorption, DDT dough development time, ST stability time, DOS degree of softening

^***P < 0.0001; ns means not significant (p > 0.05)