Effect of Olive Pomace Fiber on the Baking Properties of Wheat Flour and Flat Bread (Barbari Bread) Quality

Table 1

The farinograph properties of the doughs supplemented with different levels of olive pomace dietary fiber (ODF).

Farinograph factor	ODF level (%)
	0	5	10	15
Water absorption rate (%)	^C	^B	^B	^A
Dough development time (min)	^BC	^C	^A	^AB
Stability (min)	^B	^C	^A	^A
Softening degree (BU)	^A	^A	^B	^C
Farinograph quality number (FQN)	^B	^B	^A	^A

All data are presented in the manner of (). The different letters for each parameter indicate significant difference ().