Effect of Semolina Replacement with Amaranth Flour on Quality Characteristics of Functional Pasta

Table 2

Farinography characteristics of pasta dough.

Sample	Water absorption (%)	Dough consistency (BU)	Dough development time (min)	Dough stability (min)	Degree of softening after 10 min (BU)	Degree of softening after 12 min (BU)	Farinograph quality number
C	58.4 ± 0.01^d	495 ± 0.12^d	1.48 ± 0.15^d	14.50 ± 0.11^a	13 ± 1.1^d	19 ± 1.05^d	174 ± 1.78^a
A10	59.7 ± 0.14^c	503 ± 0.12^c	6.04 ± 0.16^a	8.35 ± 0.16^b	19 ± 1.12^c	51 ± 1.09^c	120 ± 1.56^b
A15	62.4 ± 0.11^a	517 ± 0.22^a	5.10 ± 0.15^c	8.52 ± 0.17^b	23 ± 1.14^b	60 ± 1.11^b	114 ± 1.44^c
A20	61.4 ± 0.01^b	514 ± 0.15^b	5.55 ± 0.21^b	6.54 ± 0.16^c	25 ± 1.16^a	75 ± 1.08^a	106 ± 1.23^d

The mean ± SD (standard deviation) within rows with different small letters differs significantly (). C, control (without amaranth); A₁₀, pasta with 10% amaranth; A₁₅, pasta with 15% amaranth; A₂₀, pasta with 20% amaranth.