Table 2.
Values for Mixolab curve (C1–C5) and the behavior of dough constitutes of wheat–millet–Bambara composite dough
| Parameters | Samples | ||||||||
|---|---|---|---|---|---|---|---|---|---|
| WF | MF | WMB1 | WMB2 | WMB3 | WMB4 | WMB5 | WMB6 | WMB7 | |
| C1 | 6.26c ± 0.50 | 2.56a ± 0.24 | 5.71b ± 0.24 | 5.47b ± 0.09 | 5.55b ± 0.18 | 5.58b ± 0.24 | 5.67b ± 0.07 | 6.65c ± 0.07 | 6.91d ± 0.32 |
| C2 | 18.41a ± 0.21 | 20.57a ± 0.47 | 20.01cd ± 0.88 | 18.7ab ± 0.14 | 18.77ab ± 0.08 | 18.59a ± 0.05 | 18.36a ± 0.93 | 19.18abc ± 0.88 | 19.87bcd ± 1.04 |
| C3 | 23.80b ± 0.29 | 0.0a | 23.0b ± 0.0 | 23.64b ± 0.57 | 23.0b ± 0.0 | 23.98b ± 0.09 | 23.87b ± 0.34 | 25.54c ± 2.23 | 23.0b ± 0.0 |
| C4 | 26.96b ± 0.12 | 0.0a | 30.0bc ± 0.0 | 27.03b ± 2.58 | 30.0bc ± 0.0 | 28.36b ± 0.40 | 26.23b ± 2.11 | 33.35c ± 5.17 | 30.0bc ± 0.0 |
| C5 | 45.01a ± 0.01 | 45.02a ± 0.0 | 45.02a ± 0.0 | 45.02a ± 0.0 | 45.02a ± 0.0 | 45.01a ± 0.01 | 45.01a ± 0.01 | 45.02a ± 0.0 | 45.01a ± 0.01 |
| α | − 0.09c ± 0.06 | − 0.07ab ± 0.02 | − 0.07ab ± 0.03 | − 0.07ab ± 0.02 | − 0.03b ± 0.02 | − 0.10a ± 0.02 | − 0.07ab ± 0.03 | − 0.11a ± 0.02 | − 0.75ab ± 0.03 |
| β | 0.18e ± 0.11 | 0.0abcd | 0.10cde ± 0.13 | 0.0abcd ± 0.06 | 0.08bcde ± 0.01 | − 0.05a ± 0.02 | − 0.04ab ± 0.02 | − 0.03abc ± 0.02 | 0.11c ± 0.06 |
| γ | − 0.05a ± 0.01 | 0.0ab | 0.10bc ± 0.13 | 0.00ab ± 0.06 | 0.08bc ± 0.01 | − 0.05a ± 0.02 | − 0.04a ± 0.02 | − 0.03a ± 0.02 | 0.11c ± 0.06 |
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; C1, dough development time and stability; C2, protein weakening pattern, dough elasticity; C3, maximum viscosity; C4, amylolysis pattern; C5, retrogradation. Mixolab dough constituents behaviour. α: represents protein weakening speed under heat; β: represents starch gelatinization speed and γ: represents enzyme degradation speed
The values in the same row with different letters are significantly different at p < 0.05 using Fisher’s least significant difference (LSD) test