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

Research Article

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 FarinographAmylograph

DDE (min)
DST (min)MTI (FU)AMY (AU)

(A) Effect of 5 and 20% of hemp

K1-056.00a8.50a30a490a
K1-205.5011.5040365
K2-053.0010.0030500
K2-208.0011.0045380
K3-053.508.0040565
K3-20
6.00
7.0050680

(B) Effect of 10 and 30% of teff

R1-10
9.50
a11.00a60b400
R1-305.006.50120620
R2-107.509.25140350
R2-30
1.75
3.00140510a

(C) Effect of 2.5 and 5.0% of chia

Ch1-2.5 7.50a19.00b20a260
Ch1-5.09.0019.0020260
Ch2-2.58.020.0040310
Ch2-5.011.020.0040330b

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 ( ).