Effect of the Addition of Different Levels of Chard on the Dough Properties and Physicochemical and Sensory Characteristics of Pan Breads

Table 5

Rheological properties of chard pan bread dough.

Pan breads	Farinograph					Extensograph
	Water absorption (%)	Arrival time (min)	Dough development (min)	Stability time (min)	Softening degree (BU)	Elasticity (BU)	Extensibility (mm)	P.N	Energy (kcal)
Control	58.22 ± 3.17c	0.50 ± 0.03c	4.30 ± 0.56b	7.3 ± 0.80a	90 ± 5.61a	125 ± 2.17c	96 ± 6.21a	1.35 ± 0.12c	23 ± 2.11a
5% chard	72.11 ± 4.21b	1.3 ± 0.11b	1.75 ± 0.22c	6.5 ± 0.71ab	85 ± 4.21ab	300 ± 5.14b	65 ± 5.4b	4.91 ± 0.11b	15 ± 0.40b
10% chard	83.66 ± 5.11a	5.5 ± 0.48a	7.3 ± 0.42a	5.8 ± 0.50bc	70 ± 3.11c	320 ± 4.91a	50 ± 3.77c	6.3 ± 0.35a	24 ± 2.5a

Mean values ± standard deviations in each column with different letters (a, b, c, and d) are significantly different (P < 0.05).