Table 2 Effect of cladodes powder on dough alveographic properties and bread characteristics

 P (mm H₂O)

82.3 ± 0.6^d

117.6 ± 1.3^c

124.5 ± 0.7^b

132.3 ± 5.6^b

142.0 ± 1.7^a

 L (mm)

68.0 ± 1.6^a

36.0 ± 1.4^b

36.5 ± 2.1^b

28.3 ± 2.1^bc

23.7 ± 0.6^c

 P/L

1.20 ± 0.03^d

3.20 ± 0.20^c

3.30 ± 0.10^c

4.80 ± 0.20^b

5.90 ± 0.05^a

 W (10⁻⁴ J)

193.7 ± 1.5^a

198.0 ± 2.8^a

176.8 ± 3.8^b

180.0 ± 4.2^b

152.0 ± 5.2^c

 Mass loss (%)

24.2 ± 0.3^a

23.4 ± 0.2^a

22.5 ± 0.3^b

21.7 ± 0.1^c

21.0 ± 0.1^d

 Yield (g/100 g flour)

120.0 ± 0.2^e

125.1 ± 0.5^d

130.7 ± 0.6^c

136.6 ± 0.1^b

142.6 ± 0.4^a

 Volume (cm³)

9.9 ± 0.1^d

11.8 ± 0.4^c

14.2 ± 0.3^a

13.3 ± 0.4^b

10.6 ± 0.9^cd

 Specific volume (cm³/g)

1.20 ± 0.03^d

1.30 ± 0.10^c

1.50 ± 0.03^b

1.60 ± 0.04^a

1.30 ± 0.10^c