Improving Baking Quality of Weak Gluten Semolina Using Ovine Whey Powder

Table 2

Properties of dough samples.

Sample	Mixing 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.