International Journal of Food Science / 2019 / Article / Tab 2

Research Article

Nutritional, Physicochemical, and Sensorial Evaluation of Flat Bread Supplemented with Quinoa Flour

Table 2

Farinograph parameters of dough supplemented with quinoa flour.

Bread formulaWater absorption 
%
Arrival time  
(min)
Dough  
development time
(min)
Stability time  
(min)
Degree of softening 
(B.U)

Control59.50 ±0.501.50 ±0.013.33 ±0.296.33 ±0.2891.67 ±2.88

5%60.50 ±0.501.50 ±0.004.16 ±0.296.50 ±0.2991.66 ±2.87

10%61.17 ±0.291.50 ±0.294.83 ±0.287.33 ±0.2998.33 ±2.89

15%62.16 ±0.281.50 ±0.264.83 ±0.287.36 ±0.2991.67 ±2.89

20%62.17 ±0.291.45 ±0.284.66 ±0.297.43 ±0.29100.00 ±5.00

25%63.17 ±0.291.45 ±0.214.66 ±0.296.16 ±0.29115.00 ±5.00

30%63.83 ±0.291.45 ±0.304.16 ±0.305.50 ±0.50145.67 ±5.00

Values with different letter in the same column were significantly different at p ≤ 0.05.