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Effect of addition of MF on rheological properties of WF measured by Alveograph
| MF levels | Alveographic properties of dough | |
|---|---|---|
| W (10−4 J) | P/L ratio | |
| WF | 160d | 0.65e |
| 1 % MF | 188c | 0.71d |
| 2 % MF | 199b | 0.82c |
| 5 % MF | 210a | 1.1b |
| 10%MF | 160d | 1.17a |
Values with similar superscripts in a column did not differ significantly (p<0.05). WF, wheat flour; MF, millet flour
