Pasting and Dough Rheological Properties of Ackee (Blighia sapida) Aril Flour: A Contribution to the Search for Wheat Flour Substitutes

Figure 1

Shear stress () and shear rate () changes at 25°C for doughs with wheat to ackee aril flour mass ratios of 100 : 00 (T1, □); 75 : 25 (T2, ◊), 50 : 50 (T3, ∆), 25 : 75 (T4, O), and 0 : 100 (T5, х).