Journal of Food Quality / 2018 / Article / Tab 1

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.

SamplesSemolina OWP (%)Water (%)Salt (%)

4TC67.250.0031.930.82
4T565.573.4530.210.77
4T1063.607.0728.600.73
4T1561.3310.8227.150.70
48TC67.790.0031.410.81
48T565.823.5029.940.77
48T1064.057.1028.110.72
48T1561.2810.8027.210.70

on dough weight basis.

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