International Journal of Food Science / 2013 / Article / Fig 1

Research Article

Chemometrics of Wheat Composites with Hemp, Teff, and Chia Flour: Comparison of Rheological Features

Figure 1

Comparison of rheological behaviour of wheat-hemp (K1, K2, K3), wheat-teff (R1, R2), and wheat-chia (Ch1, Ch2) composite flour by PCA. (a) variables loading plot—farinograph data: DDT: dough development time, DST: dough stability, MTI: mixing tolerance index; amylograph data: AMY: viscosity maximum; Mixolab torque data: C1–C5, and their pair differences C12, C32, C34, and C54. (b) Samples score plot.