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Journal of Food Quality
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2018
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Article
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Tab 1
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Research Article
Improving Baking Quality of Weak Gluten Semolina Using Ovine Whey Powder
Table 1
Formulation of doughs prepared with low grade semolina (4T and 48T) and different percentages of OWP.
Samples
Semolina
OWP (%)
Water (%)
Salt (%)
4TC
67.25
0.00
31.93
0.82
4T5
65.57
3.45
30.21
0.77
4T10
63.60
7.07
28.60
0.73
4T15
61.33
10.82
27.15
0.70
48TC
67.79
0.00
31.41
0.81
48T5
65.82
3.50
29.94
0.77
48T10
64.05
7.10
28.11
0.72
48T15
61.28
10.80
27.21
0.70
on dough weight basis.