Improving Baking Quality of Weak Gluten Semolina Using Ovine Whey Powder
Properties of dough samples.
Samples with different letters are significantly different at according to Duncan’s multiple range test. TPrMAX: time to reach the maximum pressure in consistographic analysis. Hydration values (HYDHA) were from Secchi et al. (2017). 1mb: moisture basis; 2db: dry basis.