Table 2.
Farinograph and amylograph characterstics of flour
| Farinograph Parameters | W | WB | WR | WBr | WbR |
|---|---|---|---|---|---|
| Water absorption (%) | 73.5% | 75.0% | 75.0% | 71.0% | 72.3% |
| Dough development time (min) | 03:36 | 04:02 | 03:51 | 04:21 | 04:08 |
| Dough stability (min) | 03:16 | 03:01 | 02:55 | 03:03 | 03:26 |
| Mixing tolerance index (BU) | 64 | 76 | 65 | 62 | 58 |
| Amylograph characteristics of flour | |||||
| Pasting temp (°C) | 65.3 | 76.5 | 67.1 | 64.8 | 68.8 |
| Peak viscosity (BU) | 456 | 433 | 326 | 507 | 303 |
| Hot paste viscosity (BU) | 435 | 327 | 314 | 474 | 275 |
| Cold paste viscosity (BU) | 639 | 643 | 516 | 663 | 484 |
| Breakdown (BU) | 117 | 118 | 94 | 211 | 97 |
| Set back (BU) | 300 | 328 | 284 | 367 | 278 |
W = Wheat; WB = Wheat:Bajra (90:10); WR = Wheat:Ragi (90:10); WBr = Wheat:Bajra:Ragi (75:15:10); WbR = Wheat:Bajra:Ragi (75:10:15)