Dough rheology and bread quality of supplemented flours
Reología de la masa y calidad del pan de harinas suplementadas

Figures & data

Supplementary Table 1. α-amylase activity and farinograph parameters of control and supplemented flours.

Tabla adicional 1. Actividad α-amilasa y parámetros del farinógrafo en harinas control y suplementadas.

Bread-making improvers	Addition levels	Falling number (s)	Water absorp. (%)	Development time (min)	Softening index (B.U.)	Stability (min)
Control	0	346.0^c	55.2^c	1.6^b	59.0^b	5.8^e
α-Amylase (mg kg^−1)	5	266.5^b	55.9^c	1.3^a	89.5^f	1.9^a
	15	230.5^a	55.2^c	1.3^a	92.0^f	1.9^a
Xylanase–amylase blend (mg kg^−1)	20	354.5^c	55.8^c	1.7^b	79.0^e	3.5^c
	100	348.0^c	55.9^c	1.4^a	94.5^g	2.1^a
Cellulase (mg kg^−1)	80	344.0^c	55.6^c	1.4^a	78.0^e	4.9^d
	180	333.5^c	55.3^c	1.2^a	95.0^g	3.8^c
Hemicellulase (mg kg^−1)	40	346.5^c	54.9^c	1.7^b	65.0^c	4.7^d
	80	338.5^c	56.0^c	1.7^b	77.0^e	3.0^b
Glucose oxidase (mg kg^−1)	15	343.5^c	57.4^d	1.4^a	56.0^b	3.6^c
	40	343.5^c	57.2^d	1.7^b	44.0^a	8.7^f
Ascorbic acid (mg kg^−1)	60	329.0^c	55.7^c	1.7^b	66.5^c	2.0^a
	120	344.0^c	55.8^c	1.3^a	71.5^d	1.9^a
Deactivated yeast cells rich in glutathione (g kg^−1)	10	343.5^c	53.9^b	1.4^a	89.5^f	4.9^d
	30	353.5^c	51.5^a	2.8^c	97.5^g	4.7^d
Data are expressed as means. In columns, different letters indicate significant differences (p < 0.05).
Se muestran medias de los datos. En columnas, letras diferentes indican diferencias signoficativas (p < 0.05).

Supplementary Table 2. Alveograph parameters of control and supplemented doughs.

Tabla adicional 2. Parámetros de alveógrafo de masas control y suplementadas.

Bread-making improvers	Addition levels	W	P	L	P/L
Control	0	222.5^d	59.0^f	90.5^d	0.6^d
α-Amylase (mg kg^−1)	5	229.0^e	62.5^g	96.2^f	0.6^d
	15	217.5^d	51.0^e	93.0^e	0.5^c,d
Xylanase–amylase blend (mg kg^−1)	20	205.5^c,d	50.5^e	94.3^e,f	0.5^c
	100	208.5^d	47.0^d	99.0^g	0.5^c
Cellulase (mg kg^−1)	80	201.0^c	39.2^c	103.0^h	0.4^b
	180	211.0^d	35.2^b	118.6^i	0.3^b
Hemicellulase (mg kg^−1)	40	206.0^c,d	49.7^e	96.0^f	0.5^c
	80	216.5^d	48.0^d,e	95.9^f	0.5^c
Glucose oxidase (mg kg^−1)	15	233.0^e	59.3^f	92.2^d	0.6^d
	40	245.5^f	68.5^h	87.5^c	0.8^e
Ascorbic acid (mg kg^−1)	60	244.0^f	84.0^i	69.7^b	1.2^f
	120	249.7^f	85.7^i	64.6^a	1.3^g
Deactivated yeast cells rich in glutathione (g kg^−1)	10	122.5^b	33.0^b	95.9^f	0.3^a
	30	88.5^a	23.5^a	92.7^e	0.2^a
Data are expressed as means. In columns, different letters indicate significant differences (p < 0.05).
Se muestran medias de los datos. En columnas, letras diferentes indican diferencias signoficativas (p < 0.05).

Supplementary Table 3. Extensograph parameters, taken at 135 min, of control and supplemented doughs.

Tabla adicional 3. Parámetros de extensógrafo, tomados a 135 min, de masas control y suplementadas.

Bread-making improvers	Addition levels	Flour strength (cm^2)	R ^1 (E.U.)	E ^2 (mm)	R/E (E.U. mm^−1)
Control	0	81.5^c	402^h	149^d	2.6^e
α-Amylase (mg kg^−1)	5	85.5^d	395^g	165^f	2.3^e
	15	95.0^f	434^i	165^f	2.5^e
Xylanase–amylase blend (mg kg^−1)	20	87.5^de	401^h	156^e	2.5^e
	100	89.5^e	381^e	179^gh	2.1^d
Cellulase (mg kg^−1)	80	85.0^cd	346^d	179^h	1.9^cd
	180	66.0^b	228^b	210^l	1.1^b
Hemicellulase (mg kg^−1)	40	83.5^c	384^f	155^e	2.6^e
	80	92.5^e	400^h	164^f	2.3^e
Glucose oxidase (mg kg^−1)	15	90.5^e	481^l	139^c	3.5^f
	40	106.5^g	589^m	135^c	4.3^g
Ascorbic acid (mg kg^−1)	60	120.0^h	858^n	111^b	7.7^h
	120	98.0^f	950°	88^a	10.7^i
Deactivated yeast cells rich in glutathione (g kg^−1)	10	63.0^b	243^c	173^g	1.5^bc
	30	33.0^a	111^a	194^i	0.5^a
^1 R: maximum resistance to extensibility. ^2 E: extensibility. Data are expressed as means. In columns, different letters indicate significant differences (p < 0.05).
^1 R: resistencia máxima a extensibilidad. ^2 E: Extensibilidad. En columnas, letras diferentes indican diferencias signoficativas (p < 0.05).

Supplementary Table 4. Height/width ratio of control and supplemented bread loaves.

Tabla adicional 4. Índice de altura/anchura de hogazas de pan control y suplementadas.

Bread-making improvers	Addition levels	Height/width ratio
Control	0	0.62^b
α-amylase (mg kg^−1)	5	0.72^d
	15	0.64^b
Xylanase–amylase blend (mg kg^−1)	20	0.60^a
	100	0.68^c
Cellulase (mg kg^−1)	80	0.72^d
	180	0.72^d
Hemicellulase (mg kg^−1)	40	0.61^b
	80	0.67^b,c
Glucose oxidase (mg kg^−1)	15	0.65^b
	40	0.63^b
Ascorbic acid (mg kg^−1)	60	0.70^d
	120	0.68^c
Deactivated yeast cells rich in glutathione (g kg^−1)	10	0.62^b
	30	0.58^a
Data are expressed as means. In columns, different letters indicate significant differences (p < 0.05).
Se muestran medias de los datos. En columnas, letras diferentes indican diferencias signoficativas (p < 0.05).

Supplementary Table 5. Simple correlations between dough rheological parameters and bread quality indices: equations, correlation coefficients, probability levels and standard errors.

Tabla adicional 5. Correlaciones simples entre parámetros reológicos de masa e índices de calidad de pan: ecuaciones, coeficientes de correlación, niveles de probalidad y errores estándar.

	Specific volume (SV)	Height/width ratio (HW)
α-amylase activity	–*	–
W	SV = 0.7173 × W + 176.03	HW = 0.0005 × W + 0.5478
	R = 0.847, p < 0.01, SE = 20.69	R = 0.500, p < 0.1, SE = 0.042
P	SV = 1.1882 × P + 261.24	–
	R = 0.554, p < 0.05, SE = 32.410
L	–	–
P/L	SV = 55.758 × P/L + 290.7
	R = 0.452, p < 0.1, SE = 34.734	–
Water absorption (WA)	SV = 20.293 × WA-800.36	–
	R = 0.742, p < 0.01, S.E. = 26.121
Dough development time (DDT)	SV = −44.836 × DDT + 394.84	HW = −0.0747 × DDT + 0.7735
	R = −0.459, p < 0.1, SE = 34.596	R = −0.619, p < 0.02, SE = 0.038
Softening	–	–
Stability	–	–
Flour strength (FS)	SV = 1.268 × FS + 216.39
	R = 0.676, p < 0.01, SE = 28.713	–
R	SV = 0.085 × R + 285.32	–
	R = 0.517, p < 0.05, SE = 33.333
E	–	–
R/E	–	–
*R < 0.450.

Supplementary Figure 1. Specific volume (cm³ 100 g⁻¹) of control and supplemented bread loaves. Different letters indicate significant differences (p < 0.05).

Figura adicional 1. Volumen específico (cm³ 100 g⁻¹) de hogazas de pan control y suplementadas.

Supplementary Figure 2. PCA loadings of rheological properties of control and supplemented doughs. AA, ascorbic acid; Y-GSH, deactivated yeast rich in glutathione.

Figura adicional 2. Gráfica de análisis PCA de las propiedades reológicas de masas control y suplementadas.