Influence of Wheat-Milled Products and Their Additive Blends on Pasta Dough Rheological, Microstructure, and Product Quality Characteristics

Table 4

Farinograph results for the flour samples.

Sample	Water absorption (500 BU) [%]	Development time [min]	Stability [min]	Tolerance; index (MTI) [BU]	Breakdown [min]
Control	64.5	5.3	5.8	29	11.3
Semolina	60	4.2	4	53	6.5
Refined wheat flour	58.1	6.7	7.3	43	10.2
Whole wheat flour	68.1	3.5	3.2	53	5.6
Comb1	60.2	10.2	13.2	21	16.8
Comb2	63.9	3.8	5.9	27	9.8
Comb3	63.6	4.4	4.9	33	8.1

Control (T. durum semolina). Semolina (T. aestivum semolina). Refined wheat flour (T. aestivum): whole-wheat flour: (T. aestivum): Comb1: T. aestivum wheat flour (50%) & semolina (50%) with additives. Comb2: refined wheat flour (50%) and D. semolina (50%) with additives. Comb3: T. aestivum semolina (50%) and D. semolina (50%) with additives.