Selected Quality Attributes of Wheat Flour Added with Overozonized Wheat Flour

Table 1

The Mixolab parameters of wheat flour added with different ratios of overozonized wheat flour^†.

	WA (%)	DDT (min)	DST (min)
UOF	66.10 ± 0.00^b	1.13 ± 0.02^b	7.61 ± 0.52^a
OOF	71.30 ± 0.66^c	1.04 ± 0.03^a	1.74 ± 0.16^d
M1	66.00 ± 0.17^b	1.32 ± 0.06^c	9.48 ± 0.09^b
M2	65.73 ± 0.35^b	1.42 ± 0.17^c	9.26 ± 0.08^b
M3	64.83 ± 0.29^a	1.40 ± 017^c	9.34 ± 0.19^b

^†Data were expressed as means ± SD. Means within a column that had the same letter were not significantly different (α = 0.05). WA = water absorption; DDT = dough development time; DST = dough stability time.