The Effect of Walnut Flour on the Physical and Sensory Characteristics of Wheat Bread

Table 3

Farinograph and Amylograph readings of wheat and walnut bread samples.

Characteristics	A	AB1	AB2	AB3	AB4
Water absorption (%)	61.0 ± 0.11	63.0 ± 0.23	64.0 ± 0.11	64.0 ± 0.11	65.0 ± 0.21
Dough stability (min)	9.5 ± 0.15	8.3 ± 0.01	8.4 ± 0.10	8.4 ± 0.08	8.2 ± 0.02
Degree of softening (BU)	23.0 ± 0.12	24.0 ± 0.18	22.0 ± 0.14	21.0 ± 0.12	21.0 ± 0.15
Gelatinization temperature (°C)	60.2 ± 0.43	62.1 ± 0.38	63.0 ± 0.23	63.1 ± 0.11	63.2 ± 0.18
Peak viscosity (BU)	670 ± 0.21	580 ± 0.25	478 ± 0.34	416 ± 0.12	401 ± 0.11
Temperature at peak viscosity (°C)	88.1 ± 0.12	86.2 ± 0.09	83.9 ± 0.16	82.5 ± 0.10	80.9 ± 0.21

Mean ± standard deviation; different letters in the same column represent significant differences (p ≤ 0.05 between samples). Wheat flour 100% (A), wheat flour 80% and walnut flour 20% (AB1), wheat flour 70% and walnut flour 30% (AB2), wheat flour 60% and walnut flour 40% (AB3), and wheat flour 50% and walnut flour 50% (AB4).