Nutritional Evaluation of Buns Developed from Chickpea-Mung Bean Composite Flour and Sugar Beet Powder

Table 3

Proofing and baking times of the control sample and new assortments of buns.

Sample	Time, min
	Dough	Proofing no. 1	Proofing no. 2	Baking	Total
Sample no. 1	15	60	30	10	115
Sample no. 2	15	60	40	10	125
Sample no. 3	15	70	50	13	148
Sample no. 4	15	60	30	10	115
Sample no. 5	15	45	25	9	94
Sample no. 6	15	70	15	12	112
Sample no. 7	15	80	30	10	135
Sample no. 8	15	80	25	12	132
Sample no. 9	15	60	20	10	105
Sample no. 10	15	80	30	12	137
Sample no. 11	15	80	30	11	136