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Table 4.
Rheological parameters of control and experimental semi-finished product
| Indicator | Dough samples | |
|---|---|---|
| Wheat flour of the first grade “Alia” | Composite mixture of wheat flour and amaranth flour | |
| Energy of dough deformationW, J | 185-10−4 | 194-10−4 |
| Maximum positive pressure P, mmwater column | 81 | 125 |
| Mean x-coordinate under discontinuity L, mm | 61 | 32 |
| Curve shape index P/ L, mm water column | 1.33 | 3.91 |
| Blowing indexG, mm | 17.3 | 12.6 |
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