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

Table 3

Visco-Amylo-Graph parameters of the dough behaviour of the control bread and breads fortified with skim milk and egg shell and oyster shell powders.

	Heat of transition (°C)	Maximum viscosity (BU)	Temperature of maximum viscosity (BU)	Breakdown viscosity (BU)	Setback viscosity (BU)
Control bread	62	670	89.72	580	1350
Bread fortified with skim milk	61	675	90.11	574	1400
Bread fortified with egg shell	65	665	90.30	570	1390
Bread fortified with oyster shell	66	666	89.95	571	1392