Table 1.
Farinograph and amylograph test results of wheat flour composites.
| Sample | Farinograph | Amylograph | ||||||
|---|---|---|---|---|---|---|---|---|
|
DDE (min) |
DST (min) | MTI (FU) | AMY (AU) | |||||
| (A) Effect of 5 and 20% of hemp | ||||||||
|
| ||||||||
| K1-05 | 6.00 | a | 8.50 | a | 30 | a | 490 | a |
| K1-20 | 5.50 | 11.50 | 40 | 365 | ||||
| K2-05 | 3.00 | 10.00 | 30 | 500 | ||||
| K2-20 | 8.00 | 11.00 | 45 | 380 | ||||
| K3-05 | 3.50 | 8.00 | 40 | 565 | ||||
| K3-20 |
6.00 |
7.00 | 50 | 680 | ||||
|
| ||||||||
| (B) Effect of 10 and 30% of teff | ||||||||
|
| ||||||||
| R1-10 |
9.50 |
a | 11.00 | a | 60 | b | 400 | |
| R1-30 | 5.00 | 6.50 | 120 | 620 | ||||
| R2-10 | 7.50 | 9.25 | 140 | 350 | ||||
| R2-30 |
1.75 |
3.00 | 140 | 510 | a | |||
|
| ||||||||
| (C) Effect of 2.5 and 5.0% of chia | ||||||||
|
| ||||||||
| Ch1-2.5 | 7.50 | a | 19.00 | b | 20 | a | 260 | |
| Ch1-5.0 | 9.00 | 19.00 | 20 | 260 | ||||
| Ch2-2.5 | 8.0 | 20.00 | 40 | 310 | ||||
| Ch2-5.0 | 11.0 | 20.00 | 40 | 330 | b | |||
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 (P > 0.05).