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
Table 6: Rheological characteristics of dough prepared with different incorporation level of guar gum.