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Table 2 Effects of different microwave treatment time on whole wheat flour farinograph properties

From: The effect of microwave stabilization on the properties of whole wheat flour and its further interpretation by molecular docking

Heating time (s) Dough development (min) Flour water absorption (%) Dough stability (min) Dough weaking (FU) Farinograph quality number (mm)
0 (Control) 3.71 ± 0.10b 71.4 ± 0.2a 2.99 ± 0.06b 122 ± 7a 54 ± 1c
60 4.37 ± 0.06a 70.0 ± 0.7b 3.25 ± 0.01a 114 ± 1ab 64 ± 1ab
90 3.79 ± 0.04b 71.8 ± 0.8a 3.03 ± 0.01b 113 ± 1ab 57 ± 1bc
120 4.19 ± 0.02a 69.7 ± 0.1b 3.24 ± 0.00a 105 ± 4b 62 ± 1abc
150 4.30 ± 0.12a 72.2 ± 0.2a 3.35 ± 0.00a 108 ± 2ab 59 ± 1ab
180 4.34 ± 0.07a 72.3 ± 0.4a 3.28 ± 0.14a 101 ± 2b 61 ± 1a
  1. Data were expressed as means ± standard deviations. Different superscript letters in the same column show a significant difference (P < 0.05).