Rheological and Nutritional Properties and Sensory Evaluation of Bread Fortified with Natural Sources of Calcium

Table 2

Farinograph parameters of the dough behaviour of the control bread and breads fortified with skim milk and egg shell and oyster shell powders.

	Water absorption (%)	Dough development time (min)	Dough stability (min)	Dough weakening index (BU)	Mixing time (min)
Control bread	58.35	1.1	2.4	120	2.1
Bread fortified with skim milk	59.25	1.2	3.85	115	2.40
Bread fortified with egg shell	60.84	1.4	4.31	110	3.2
Bread fortified with oyster shell	61.75	1.5	4.51	111	3.30