Physical, Textural, Rheological, and Sensory Characteristics of Amaranth-Based Wheat Flour Bread

Figure 1

Plots showing variations in and as a function of angular frequency for a range of (a) 5% amaranth flour+95% wheat flour; (b) 10% amaranth flour+90% wheat flour; (c) 15% amaranth flour+85% wheat flour.

(a)

(b)

(c)