The Effects of Ovine Whey Powders on Durum Wheat-Based Doughs

Figure 2

Principal component analysis (based on the correlation matrix) of the dough samples. Biplot of factor scores (points). 4T control (△); 48T control (); 4T dough with ovine whey powder (A, B) (○); 48T dough with ovine whey powder (A, B) (black circle); loadings (red circle). Stress relaxation test parameters: , , and : decay force of the Maxwell model; , , and : relaxation times of the Maxwell model; : the residual modulus that remained unrelaxed. Alveograph parameters at adapted hydration: : maximum overpressure (mm). Consistograph parameters: HYDHA: actual hydration of dough used in the test (15% mb); D450 dough weakness at 450 s. Vol leavening: leavening volume (mL).