Table 2. Farinograph characteristics of wheat flour prepared by different levels of sweet pumpkin powder

Variables Addition levels of sweet pumpkin powder (%)
0 3 6 9 12
Water absorption (%) 51.2 52.0 52.0 52.7 52.3
Elasticity (B.U.) 140 140 140 140 140
Development time (min) 0.8 0.9 1.0 1.0 1.0
Stability (min) 5.0 2.6 3.2 3.0 3.3
Weakness (B.U.) 80 95 110 125 120
Valorimeter value 42 39 37 36 35