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

Table 3

Properties of dough samples. TPrMax, HYDHA, mixing time, and D450 are Consistograph parameters.

Samples	TPrMAX; (s)	HYDHA; (%)	Mixing time; (s)	D450; (mb)	Volume leavening; (mL)	Protein content; (%)
4TC
4TA5
4TA10
4TA15
4TB5
4TB10
4TB15
48TC
48TA5
48TA10
48TA15
48TB5
48TB10
48TB15

Samples with different superscript letters within each column are significantly different at according to Duncan’s multiple range test; TPrMax, time to reach the maximum pressure of 2,200 mbar; HYDHA, actual hydration of dough used in the test (15% moisture basis); D450, pressure drop from PrMax to pressure after 450 s.