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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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