Table 2.
Effect of addition of MF on rheological properties of WF measured by Mixolab
| MF levels | Time (min) | C1 Torque (Nm) | Stability Time (min) | C2 (Nm) | Alfa (Nm/min) | C3 (Nm) | C4 (Nm) | C5 (Nm) | Beta (Nm/min) | Gamma (Nm/min) |
|---|---|---|---|---|---|---|---|---|---|---|
| WF | 4,31b | 0,86c | 11,12a | 0,4c | −0,054 | 1,4c | 1,28c | 2,32a | 0,318 | −0,032 |
| 1 % MF | 1,04e | 1,37a | 7,10c | 0,52b | −0,09 | 1,93ab | 1,62ab | 1,92bc | 0,144 | −0,035 |
| 2 % MF | 2,21c | 1,23b | 9,25b | 0,52ab | −0,084 | 1,94ab | 1,58b | 1,91bc | 0,12 | −0,041 |
| 5 % MF | 1,18d | 1,43a | 9,46b | 0,57ab | −0,086 | 1,98ab | 1,71a | 2,01b | 0,13 | −0,044 |
| 10%MF | 5,23a | 1,37a | 10,24ab | 0,58a | −0,12 | 2,06a | 1,64ab | 1,83c | 0,15 | −0,04 |
Values with similar superscripts in a column did not differ significantly (p<0.05). WF, wheat flour; MF, millet flour