Table 6 TPA analysis values of dough... | Emerald Publishing

Table 6

TPA analysis values of dough made from wholegrain wheat flour (WGF) and WGF: 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
WGF	1.62 ± 0.02^a	32.26 ± 0.05^a	−21.98 ± 2.42_a^ab	26.04 ± 3.33^a	−13.62 ± 1.66^a
WGF:CF 90:10	1.58 ± 0.08^a	32.22 ± 3.05^a	−20.93 ± 5.12^b	29.27 ± 1.98^a	−13.2 ± 2.89^ab
WGF:CF 80:20	1.28 ± 0.03^b	25.46 ± 0.23^b	−20.16 ± 1.16^ab	22.90 ± 0.23^b	−15.77 ± 0.68^bc
WGF:CF 70:30	1.11 ± 0.03^c	21.48 ± 0.17^c	−18.97 ± 0.33^a	20.44 ± 0.29^b	−17.02 ± 0.1^c
WGF:CF 60:40	1.40 ± 0.11^d	22.96 ± 0.35^d	−20.33 ± 0.14^ab	22.20 ± 0.16^b	−14.59 ± 1.13^ab

Sample description	HardnessN force	Compressibility/SpreadabilityN-mm, area F-D 1:2	Adhesiveness, N-mm, area F-D 2:3	Area F-D 3:4 N.mm	Cohesiveness
WGF	1.62 ± 0.02^a	32.26 ± 0.05^a	−21.98 ± 2.42_a^ab	26.04 ± 3.33^a	−13.62 ± 1.66^a
WGF:CF 90:10	1.58 ± 0.08^a	32.22 ± 3.05^a	−20.93 ± 5.12^b	29.27 ± 1.98^a	−13.2 ± 2.89^ab
WGF:CF 80:20	1.28 ± 0.03^b	25.46 ± 0.23^b	−20.16 ± 1.16^ab	22.90 ± 0.23^b	−15.77 ± 0.68^bc
WGF:CF 70:30	1.11 ± 0.03^c	21.48 ± 0.17^c	−18.97 ± 0.33^a	20.44 ± 0.29^b	−17.02 ± 0.1^c
WGF:CF 60:40	1.40 ± 0.11^d	22.96 ± 0.35^d	−20.33 ± 0.14^ab	22.20 ± 0.16^b	−14.59 ± 1.13^ab

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