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