Technological Properties of Wheat/Trifoliate Yam (Dioscorea dumetorum) Hardened Tubers Composite Flours

Table 4

Rheologic characteristics of various wheat/hardened-yam composite flours.

Rheologic characteristics	0%	10%	20%	30%	40%
	Incorporation level of hardened-yam flour
(mm)	69	9	22	31	42
(mm)	58	9	11	10	10
	1.19	1.06	2.01	3.11	4.11
(10^−4 J)	148	4	10	16	22
	⁢Incorporation level of the flour of hardened-; yam treated with kanwa
(mm)	69	18	32	50	65
(mm)	58	9	11	9	9
	1.19	1.63	2.78	5.66	7.39
W (10^−4 J)	148	10	17	23	30
	⁢Incorporation level of fermented hardened-; yam flour
(mm)	69	6	21	26	38
(mm)	58	8	10	8	9
	1.19	0.84	2.19	3.16	4.38
(10^−4 J)	148	2	10	11	17

= tenacity; = extensibility; = deformation energy.