Mixtures | Farinograph | Extensograph | ||||||
Water absorption (%) | Dough development time (min) | Dough Stability (min) | Degree of softening (FU) | Extensibility (mm) | Resistance (E.U) | Energy (cm2) | Relation R/E | |
M0 | 56.3 ± 2.04 | 1.6 ± 0.15 | 0.7 ± 0.08 | 85 ± 1.5 | 141 ± 2.02 | 306 ± 3.8 | 71 ± 1.82 | 2.2 ± 0.02 |
M1 | 56.4 ± 1.26 | 1.55 ± 0.22 | 0.25 ± 0.02 | 97 ± 1.0 | 144 ± 2.80 | 266 ± 1.2 | 64 ± 1.08 | 1.8 ± 0.10 |
M2 | 56.1 ± 1.22 | 1.45 ± 0.05 | 0.6 ± 0.10 | 112 ± 1.4 | 122 ± 3.42 | 272 ± 4.6 | 52 ± 2.4 | 2.2 ± 0.04 |
M3 | 56.1 ± 3.04 | 3.8 ± 0.02 | 0.75 ± 0.18 | 60 ± 0.27 | 122 ± 2.81 | 276 ± 3.2 | 52 ± 1.2 | 2.3 ± 0.01 |
M4 | 57.2 ± 2.64 | 3.5 ± 0.14 | 1.4 ± 0.08 | 40 ± 0.84 | 119 ± 1.50 | 271 ± 4.1 | 49 ± 3.03 | 2.3 ± 0.03 |
M5 | 57.0 ± 1.75 | 4.0 ± 0.10 | 1.4 ± 0.08 | 0 ± 0.00 | 114 ± 2.82 | 241 ± 2.5 | 42 ± 1.4 | 2.1 ± 0.09 |
M6 | 57.6 ± 2.58 | 4.0 ± 0.26 | 0.9 ± 0.03 | 0 ± 0.00 | 115 ± 1.54 | 302 ± 2.9 | 54 ± 1.5 | 2.6 ± 0.12 |
M7 | 57.1 ± 2.06 | 4.4 ± 0.17 | 0.8 ± 0.02 | 0 ± 0.00 | 101 ± 1.64 | 305 ± 1.0 | 48 ± 1.4 | 3.0 ± 0.21 |