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