Table 5 TPA analysis values of dough... | Emerald Publishing

Table 5

TPA analysis values of dough made from white wheat flour (WWF), and WWF: CF blends

Sample description	Hardness N force	Compressibility/Spreadability, N-mm, area F-D 1:2	Adhesiveness, N-mm, area F-D 2:3	Area F-D 3:4 N.mm	Cohesiveness
WWF:CF 100:0	2.2 ± 0.05^a	37.55 ± 1.2^a	−24.75 ± 0.43^a	31.77 ± 0.76^a	−11.27 ± 0.42^a
WWF:CF 90:10	1.53 ± 0.03^b	27.37 ± 0.44^b	−18.38 ± 0.37^b	23.13 ± 0.3^b	−11.99 ± 0.22^ab
WWF:CF 80:20	1.69 ± 0.6^b	29.07 ± 0.44^b	−22.13 ± 0.14^c	24.99 ± 1.22^c	−13.14 ± 0.22^bc
WWF:CF 70:30	1.53 ± 0.02^b	26.86 ± 0.54^b	−21.59 ± 0.86^c	23.59 ± 0.29^b	−14.15 ± 0.46^c
WWF:CF 60:40	1.40 ± 0.22^c	17.53 ± 2.85^c	−16.69 ± 0.18^d	17.72 ± 026^d	−12.81 ± 2.3^abc

Sample description	HardnessN force	Compressibility/Spreadability,N-mm, area F-D 1:2	Adhesiveness, N-mm, area F-D 2:3	Area F-D 3:4 N.mm	Cohesiveness
WWF:CF 100:0	2.2 ± 0.05^a	37.55 ± 1.2^a	−24.75 ± 0.43^a	31.77 ± 0.76^a	−11.27 ± 0.42^a
WWF:CF 90:10	1.53 ± 0.03^b	27.37 ± 0.44^b	−18.38 ± 0.37^b	23.13 ± 0.3^b	−11.99 ± 0.22^ab
WWF:CF 80:20	1.69 ± 0.6^b	29.07 ± 0.44^b	−22.13 ± 0.14^c	24.99 ± 1.22^c	−13.14 ± 0.22^bc
WWF:CF 70:30	1.53 ± 0.02^b	26.86 ± 0.54^b	−21.59 ± 0.86^c	23.59 ± 0.29^b	−14.15 ± 0.46^c
WWF:CF 60:40	1.40 ± 0.22^c	17.53 ± 2.85^c	−16.69 ± 0.18^d	17.72 ± 026^d	−12.81 ± 2.3^abc

Note(s): Mean values (n = 3) for WWF and blends with different superscripts in a column differ significantly at p = 0.05