Chemometrics of Wheat Composites with Hemp, Teff, and Chia Flour: Comparison of Rheological Features
Table 1
Farinograph and amylograph test results of wheat flour composites.
Sample
Farinograph
Amylograph
DDE (min)
DST (min)
MTI (FU)
AMY (AU)
(A) Effect of 5 and 20% of hemp
K1-05
6.00
a
8.50
a
30
a
490
a
K1-20
5.50
11.50
40
365
K2-05
3.00
10.00
30
500
K2-20
8.00
11.00
45
380
K3-05
3.50
8.00
40
565
K3-20
6.00
7.00
50
680
(B) Effect of 10 and 30% of teff
R1-10
9.50
a
11.00
a
60
b
400
R1-30
5.00
6.50
120
620
R2-10
7.50
9.25
140
350
R2-30
1.75
3.00
140
510
a
(C) Effect of 2.5 and 5.0% of chia
Ch1-2.5
7.50
a
19.00
b
20
a
260
Ch1-5.0
9.00
19.00
20
260
Ch2-2.5
8.0
20.00
40
310
Ch2-5.0
11.0
20.00
40
330
b
DDE—dough development, DST—dough stability, MTI—mixing tolerance index; FU—farinograph unit. AMY—amylograph viscosity maximum; AU—amylograph unit. a-b: column means related to alternative crop signed by same letter are not significantly different ().
