Parameters | units | (Fo + Gl) | (Mi + Gl) | (So + Gl) |
Protein levels | g% | 11.7 ± 0.42 | 11.9 ± 0.54 | 12.1 ± 0.54 |
Bakery strength (W) | J | 162 ± 1.37 | 150 ± 1.16 | 155 ± 1.65 |
Extensibility (L) | mm | 75.8 ± 0.52 | 76.7 ± 0.72 | 77.6 ± 063 |
Swelling index (G) | m3 | 6.9 ± 0.65 | 17.60 ± 0.37 | 18.7 ± 034 |
Tenacity or Pressure (P) | mm | 128 ± 0.11 | 132 ± 1.26 | 135 ± 1.27 |
Configuration report (P/L) | ND | 1.69 ± 0.7 | 1.72 ± 0.27 | 1.74 ± 0.065 |