IndexProcedureDough formulationAlveogram characteristicsSensory evaluationStatistical analysisProcedureThe moisture content was determined by measuring the mass of the sample before and after the removal of water by evaporation in an oven at 130°CC for 1.5 hours (until constant mass is reached). Total nitrogen and protein content was determined by the Kjeldahl method, using a conversion factor of 5.7 to convert nitrogen to protein (AOAC, 2007). Say no to plagiarism. Get a tailor-made essay on "Why Violent Video Games Shouldn't Be Banned"? Get an original assay Fat content was determined by the SOXHLET method and starch content by the method described by Mathew et al. (2006). An adequate amount of flour samples (5 g) was mixed with 100 ml of cold water and left for 1 hour. After removal of the soluble ingredients, the residues were subjected to acid hydrolysis with 37% HCl acid for 2.5 hours. Subsequently, the samples were cooled, neutralized with 5N NaOH and centrifuged. The determination of the sugars formed was carried out using a 3.5 dinitrosalicylic acid spectrophotometric method at 540 nm, using glucose as the standard. The sugar to starch conversion factor used was 0.9. The ash content was determined according to official methods by incineration of five grams of sample at 900°C for 2 hours (AACC, 2000). Standardized methods were used to determine the falling number (ICC 107/1), the dry and wet gluten content (ICC 137/1) and the Zeleny sedimentation index (ICC 116/1).Dough formulationThe tests baking were conducted to obtain the intensive dough of wheat flour, yeast, water and salt with the incorporation of different improvers added to each sample. The basic dough formula consisted of an appropriate weight of wheat flour (or composite flour) sample, 1 kg (14% moisture) placed in the mixer, 600 ml of cold water (60% flour) at 27° C, 20 g of sodium chloride (2% flour basis) and 20 g of dry yeast (2% flour basis) were added to the sample. After mixing for 15 minutes, the control and composite doughs were rounded and fermented en masse at 27°C for 40 minutes. After leavening, the dough was divided into 100 and 200 g pieces, baked at 250°C for 30 minutes and then evaluated after one hour of cooling. The breads obtained are subjected to various sensory tests and examined in terms of external and internal presentation. Alveogram characteristicsThe alveograph (Chopin NG France) was used to determine characteristics that provided information on the fermentation tolerance of the dough as can be shown during the leavening phase of bread making (AACC, 2010). Characteristics of interest measured included overpressure (P in mm), extensibility indicated by the length (L in mm) of the avleogram curve (abscissa at rupture), energy input (10-4 Joules) required for deformation dough mechanics (W), inflation required for maximum development (G), and ratio (P/L) were measured with the Chopin alveograph on 250 g samples. Sensory evaluation Sensory evaluation was performed to determine the consumer's degree of acceptance of the bread using a 5-point hedonic scale with 1: less good, 3: acceptable, 5: very good. The speakers were selected after an oral interview conducted based on a list of criteria that included: good health, non-smoker, not allergic to wheat, malt, carob and soy, willingness to participate and passion/similarity for consumption).