20 °C (control) | 24 °C | 28 °C | |||||||||
---|---|---|---|---|---|---|---|---|---|---|---|
Equilibration time (min) | 15 | 30 | 45 | 15 | 30 | 45 | 60 | 15 | 30 | 45 | 60 |
Mean doughing time (s) | 148 ± 7 | 97 ± 4 | 125 ± 6 | 152 ± 5 | 150 ± 4 | 90 ± 5 | 105 ± 8 | 157 ± 6 | 155 ± 6 | ||
Mean setting time (s) | 534 ± 17 | 414 ± 6 | 446 ± 11 | 501 ± 12 | 528 ± 15 | 381 ± 8 | 432 ± 30 | 487 ± 9 | 520 ± 16 | ||
Mean working time (s) | 386 ± 21 | 317 ± 6 | 321 ± 12 | 349 ± 13 | 374 ± 17 | 291 ± 9 | 326 ± 31 | 330 ± 13 | 355 ± 19 |