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

Table 5

Effect of amaranth wheat blended dough on rheological properties.

Treatments	Storage modulus () (Pa)	Loss modulus () (Pa)	Complex viscosity () (Pa s)
(control)
(A5)
(A10)
(A15)

wheat flour (WF); ; ; .