Parameters

Samples

Water absorption (%)

Arrival time (min)

Dough development (min)

Stability (min)

Dough weakening (B.U)

100% W.F (72% extraction)

62.8

0.5

1.0

4.0

80

5% D.P

63.7

1.5

2.0

3.5

90

10% D.P

64.0

2.0

2.5

3.0

100

15% D.P

64.5

3.0

3.5

2.5

120

20% D.P

65.3

3.5

5.0

2.0

130