id	author	title	date	pages	extension	mime	words	sentence	flesch	summary	cache	txt
cet-6689		cet-6689		6	.pdf	application/pdf	3360	157	55	The dough development time was significantly higher (p < 0.05) in the AG enriched doughs than in the control, whereas the Mixing Tolerance Index and elasticity was significantly less (p < 0.05) for control in relation to AG enriched doughs which indicates that the enrichment with AG may weaken the dough. a) b) d)c) 1767 The dough development time (DDT) was significantly higher (p < 0.05) in AG enriched doughs at 3 % and 5 % addition levels than in 1 % AG dough and the control.	cache/cet-6689.pdf	txt/cet-6689.txt