Table 1 Effects of bread improvers on the Mixolab thermo-mechanical properties of wheat flours and bread hardness
| Water absorption (%) | Development time (min) | Stability time (min) | C1 (N·m) | C2 (N·m) | C3 (N·m) | C4 (N·m) | C5 (N·m) | Hardness (g) |
| Control | 64.90±0.00 | 9.11±0.17 | 9.77±0.20 | 1.13±0.01 | 0.56±0.01 | 1.53±0.01 | 1.41±0.03 | 2.29±0.09 | 268.00±6.99 |
|
| | | | Baking improvers | | | | |
|
| 1 | 66.07±0.57 | 8.89±0.32 | 9.73±0.10 | 1.13±0.01 | 0.54±0.02 | 1.52±0.03 | 1.41±0.07 | 2.39±0.17 | 215.61±3.66 |
| 2 | 60.70±0.00 | 8.88±0.18 | 10.45±0.08 | 1.09±0.01 | 0.48±0.01 | 1.47±0.02 | 1.42±0.06 | 2.17±0.09 | 163.93±9.79 |
| 3 | 67.52±0.48 | 7.79±0.51 | 8.83±0.34 | 1.13±0.01 | 0.47±0.01 | 1.44±0.01 | 1.24±0.03 | 2.02±0.04 | 214.54±15.54 |
| 4 | 61.70±1.10 | 2.33±0.19 | 9.85±0.14 | 1.10±0.03 | 0.38±0.01 | 1.37±0.04 | 1.26±0.05 | 2.02±0.07 | 211.61±10.31 |
| 5 | 61.80±0.73 | 1.65±0.42 | 9.67±0.15 | 1.11±0.02 | 0.45±0.02 | 1.43±0.06 | 1.48±0.08 | 2.35±0.15 | 237.04±6.15 |
| 6 | 62.07±0.72 | 1.99±0.19 | 9.30±0.26 | 1.09±0.03 | 0.30±0.01 | 1.33±0.02 | 1.15±0.05 | 1.71±0.06 | 162.01±5.50 |
| 7 | 64.18±0.42 | 2.87±0.47 | 10.12±0.15 | 1.10±0.03 | 0.49±0.02 | 1.46±0.02 | 1.33±0.03 | 2.03±0.04 | 161.49±3.33 |
| 8 | 63.57±1.24 | 2.44±0.04 | 10.15±0.14 | 1.10±0.02 | 0.46±0.03 | 1.45±0.03 | 1.32±0.06 | 2.11±0.18 | 124.24±5.52 |
| 9 | 62.25±0.61 | 2.08±0.16 | 9.67±0.36 | 1.09±0.02 | 0.42±0.02 | 1.43±0.03 | 1.40±0.06 | 2.17±0.07 | 165.44±4.55 |
| 10 | 62.53±0.72 | 2.35±0.21 | 9.65±0.14 | 1.09±0.01 | 0.41±0.01 | 1.42±0.01 | 1.41±0.05 | 2.25±0.06 | 171.90±6.88 |
| 11 | 64.67±0.67 | 2.35±0.22 | 9.72±0.29 | 1.10±0.02 | 0.40±0.01 | 1.39±0.01 | 1.26±0.02 | 1.92±0.05 | 152.46±8.79 |
| 12 | 64.20±0.44 | 2.75±0.47 | 9.98±0.16 | 1.09±0.03 | 0.43±0.02 | 1.42±0.02 | 1.29±0.04 | 1.99±0.06 | 160.91±6.68 |
| 13 | 60.90±1.01 | 2.13±0.27 | 9.42±0.23 | 1.12±0.04 | 0.34±0.01 | 1.32±0.01 | 1.13±0.02 | 1.65±0.03 | 141.96±6.29 |
| 14 | 62.47±1.33 | 2.61±0.41 | 9.93±0.24 | 1.09±0.02 | 0.46±0.03 | 1.46±0.05 | 1.36±0.05 | 2.25±0.11 | 177.47±9.90 |
| 15 | 63.17±1.32 | 2.28±0.33 | 9.43±0.31 | 1.09±0.03 | 0.36±0.06 | 1.41±0.03 | 1.32±0.05 | 1.93±0.13 | 149.90±1.42 |
| 16 | 63.70±0.00 | 2.52±0.37 | 10.27±0.10 | 1.08±0.02 | 0.50±0.01 | 1.48±0.03 | 1.37±0.04 | 2.19±0.09 | 203.63±11.62 |
| 17 | 62.30±0.46 | 2.26±0.26 | 9.60±0.17 | 1.12±0.01 | 0.40±0.01 | 1.37±0.02 | 1.13±0.06 | 1.63±0.05 | 144.17±2.12 |
|
| r1) | 0.353 | 0.534 | -0.119 | 0.458 | 0.57 | 0.519 | 0.449 | 0.594 | - |
1)r = Pearson correlation coefficient with hardness