The Influence of the Use of Whole Grain Flour from Sprouted Wheat Grain on the Rheological and Microstructural Properties of Dough and Bread

Table 3

Rheological properties of the obtained dough samples (Farinograph Test).

Quality indicator	Control	a	b	c
Water absorption, %	^abc	^ab	^ac	^c
Dough development time, min	^dcf	^c	^d	^f
Dough stability, min	^fd	^d	^f	^f
Decrease of consistency after 10 min, E.F.	^d	^d	^d	^d
Decrease of consistency after 12 min, E.F.	^c	^c	^d	^d
Farinograph quality indicator, mm	^acb	^ab	^ac	^cb

¹. Means in a row without a common superscript letter differ statistically ().