Sr.
No. |
Sample |
Water absorption (%) |
Dough development time
(min) |
Dough stability (min) |
Time to break down (min) |
Mixing tolerance Index (BtU) |
Elasticity (BU) |
| 1 |
A |
61.2 |
5.95 |
5.11 |
37.3 |
52.2 |
72.3 |
| 2 |
B |
62.7 |
5.83 |
5.15 |
39.7 |
53.4 |
72.5 |
| 3 |
C |
63.2 |
5.70 |
5.18 |
38.4 |
53.5 |
73.8 |
| 4 |
D |
64.5 |
5.60 |
5.20 |
40.5 |
54.6 |
74.6 |
| 5 |
E |
59.8 |
6.20 |
5.09 |
37.2 |
50.1 |
71.6 |
| |
SE+ |
0.816 |
0.104 |
0.020 |
0.654 |
0.492 |
0.529 |
| |
CD at 5% |
2.450 |
0.313 |
0.0621 |
1.962 |
1.478 |
1.587 |
* Each value represents average of three determinations |
