Table 1 Different substitution levels of wheat flour with L. spinosa, and N. nucifera rhizome flours and other ingredients used for bread formulation
Ingredients | Control | 20% (T1) | 40% (T2) | 60% (T3) | 80% (T4) |
|---|---|---|---|---|---|
Wheat flour (g) | 100.0 | 80.0 | 60.0 | 40.0 | 20.0 |
L. spinosa (g) | 0 | 10.0 | 20.0 | 30.0 | 40.0 |
N. nucifera (g) | 0 | 10.0 | 20.0 | 30.0 | 40.0 |
Instant dry yeast (g) | 1.25 | 1.25 | 1.25 | 1.25 | 1.25 |
Sugar (g) | 1.25 | 1.25 | 1.25 | 1.25 | 1.25 |
Fat (g) | 1.00 | 1.00 | 1.00 | 1.00 | 1.00 |
Salt (g) | 0.50 | 0.50 | 0.50 | 0.50 | 0.50 |
Water (mL) | 110.0 | 120.0 | 123.0 | 135.0 | 140.0 |
Wheat gluten (g) | 0 | 7.50 | 12.50 | 17.50 | 25.00 |