Table 1.
Mixolab parameters of composite dough rheology
| Parameters | WF | MF | WMB1 | WMB2 | WMB3 | WMB4 | WMB5 | WMB6 | WMB7 |
|---|---|---|---|---|---|---|---|---|---|
| Torque (NM) | 3.9f ± 0.09 | 3.03e ± 0.05 | 1.91bcd ± 0.37 | 2.24cd ± 0.09 | 2.42d ± 0.03 | 1.8bc ± 0 | 2.04bcd ± 0.45 | 1.63b ± 0.37 | 2.38d ± 0.05 |
| *WAC (%) | 43.80c ± 0.6 | 0a | 21.46b ± 0.01 | 21.17b ± 0.52 | 21.17b ± 0.01 | 40.15c ± 0 | 44.52c ± 4.91 | 40.17c ± 0.03 | 40.14c ± 0.07 |
| *DDT (Min) | 1.69b ± 0.08 | 0.75a ± 0.11 | 4.89e ± 0.26 | 4.73e ± 0.09 | 4.28de ± 0.1 | 3.38c ± 0.01 | 4.01d ± 0.59 | 3.77c ± 0.1 | 3.35c ± 0.74 |
| Stability (Min) | 4.75b ± 0.38 | 2.61a ± 0.24 | 5.52bc ± 0.48 | 5.81bc ± 0.52 | 5.14bc ± 0.94 | 5.54bc ± 0.27 | 5.34bc ± 0.69 | 6.22c ± 0.31 | 7.33d ± 0.52 |
| *DE (NM) | 0.15c ± 0.01 | 0.07a ± 0.01 | 0.07a ± 0.01 | 0.07a ± 0.01 | 0.08ab ± 0.01 | 0.1ab ± 0.02 | 0.11b ± 0.05 | 0.09ab ± 0.01 | 0.1ab ± 0.04 |
*DDT, dough development time (Min); WAC, water absorption capacity (%); DE, dough elasticity (N m); WF, wheat flour bread (100%); MF, millet flour bread (100%); WF, wheat flour bread (100%); MF, millet flour bread (100%); WMB1–3, wheat, millet and Bambara breads with emulsifiers treatment at 1%, 1.3%, and 1.6% levels; WMB4–7, wheat, millet and Bambara breads with pectin treatment at 1%, 1.5% and 2% levels
The values in the same row with different letters are significantly different at p < 0.05 using Fisher’s least significant difference (LSD) test