Journal of Food Quality / 2018 / Article / Tab 2

Research Article

Improving Baking Quality of Weak Gluten Semolina Using Ovine Whey Powder

Table 2

Properties of dough samples.

SampleMixing time
(min)
Hydration(% 15% )TPrMAX (s)Protein content
(%  )

4T C
4T 5
4T 10
4T 15
48T C
48T 5
48T 10
48T 15

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.

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