Table 2 Quality parameters of dough and bread slices in CS and CS-n
Materials | Flour yield (%) | Ash (%) | Wet glutenin (%) | Total protein (%) | Water absorption | Development time (min) | Stability (min) |
|---|---|---|---|---|---|---|---|
CS | 56.26 | 0.52 ± 0.01** | 50.8 ± 0.5* | 17.74 | 56 ± 0.1 | 4.7 ± 0.8** | 11.4 ± 0.4* |
CS-n | 55.14 | 0.61 ± 0.01 | 52.1 | 17.68 | 56.4 ± 0.1 | 2.9 ± 0.4 | 9.3 ± 0.9 |
Materials | Tolerance index (FU) | Farinograph quality number | LV (cm3) | P/L of Alveograph NG Consistograph | Hardness (Force1) | Resilience sec (Area F-T) | Attenuation ratio (2:3) |
CS | 121 ± 5* | 509 ± 5 | 770 ± 5** | 0.25 ± 0.005** | 628.4 ± 6.9* | 7438.5 ± 326 | 64.02 ± 0.1 |
CS-n | 95 ± 12 | 486 ± 11 | 735 ± 2.5 | 0.35 ± 0 | 586.87 ± 10.3 | 7093.6 ± 43 | 63.66 ± 0.6 |