Treatment

Dough Development Time (DDT) (min)

Consistency

(BU)

Water Absorption Capacity (WAC) (%)

Stability

(S)

(min)

Mixing

Tolerance Index (M.T.I)

Farinograph Quality

Number (F.Q.N)

Time to

Breakdown (TBD) (min)

WFCF

4.22 ± 0.05^c

498.20 ± 1.50^a

59.34 ± 0.07^c

8.25 ± 0.08^c

24.80 ± 1.83^b

89.60 ± 1.86^c

8.78 ± 0.17^c

WFGA0

1.44 ± 0.01^d

496.00 ± 5.77^a

59.44 ± 0.04^bc

6.34 ± 0.10^d

12.00 ± 0.32^c

48.60 ± 2.71^d

4.33 ± 0.05^d

WFGA1

1.34 ± 0.01^d

505.80 ± 4.50^a

59.50 ± 0.10^abc

8.17 ± 0.06^c

35.80 ± 1.28^a

89.40 ± 1.12^c

8.81 ± 0.16^c

WFGA2

5.84 ± 0.14^b

490.00 ± 1.90^a

59.90 ± 0.10^ab

9.62 ± 0.10^b

34.00 ± 0.55^a

108.00 ± 1.87^b

10.36 ± 0.04^b

WFGA3

6.45 ± 0.03^a

495.00 ± 4.18^a

59.96 ± 0.04^a

10.75 ± 0.14^a

34.20 ± 0.86^a

122.20 ± 1.20^a

12.05 ± 0.13^a

WFVB

1.46 ± 0.03^d

499.00 ± 2.85^a

59.58 ± 0.20^abc

8.16 ± 0.06^c

32.20 ± 1.46^a

86.40 ± 2.40^c

9.94 ± 0.13^b