Table 3.
Rheological characterization of composite dough and their correlation with PEP/SPPE addition levels and viscoelastic properties
| Rheological characterization | PEP/SPPE addition levels | G′ (PEP) | G″ (PEP) | tan δ (PEP) |
|---|---|---|---|---|
| Area (energy) | −0.474 | 0.055 | 0.023 | −0.271 |
| Rm | −0.037 | 0.487 | 0.459 | −0.619 |
| Ex | −0.978** | −0.875** | −0.898** | 0.649* |
| Rm/Ex | 0.516 | 0.879** | 0.863** | −0.859** |
| G′ (PEP) | 0.849* | 1 | 0.997** | −0.880** |
| G″ (PEP) | 0.866* | 0.997** | 1 | −0.841* |
| tan δ (PEP) | −0.622 | −0.880** | −0.841* | 1 |
| G′ (SPPE) | −0.051 | 0.471 | 0.443 | −0.595 |
| G″ (SPPE) | 0.177 | 0.652 | 0.630 | −0.721 |
| tan δ (SPPE) | 0.302 | −0.235 | −0.200 | 0.416 |
Data are Spearman correlation coefficients. Significant correlations are shown as *p < 0.05 and **p < 0.01. Ex, extensibility; Rm, maximum resistance; Rm/Ex, ratio between maximum resistance and extensibility.