Open Access
Table 3.
Physico-chemical quality indicators of flour and composite mixtures
| Additional raw material variant | Weight content of additional raw materials in the composite mixture,% | Water absorbing capacity,% | Weight content of crude gluten,% | Gluten quality, un. FDM | Falling-number, s |
|---|---|---|---|---|---|
| Control | - | 58.0 | 29.92 | 82.0 | 346.0 |
| Amaranth flour | 1 | 56.0 | 29.08 | 101.0 | 405.0 |
| 3 | 57.0 | 28.88 | 100.0 | 445.0 | |
| 5 | 57.0 | 28.88 | 102.0 | 411.0 | |
| 7 | 58.0 | 28.56 | 101.0 | 398.0 | |
| 10 | 60.0 | 28.40 | 90.0 | 362.0 | |
| Millet flour | 1 | 58.0 | 29.58 | 98.0 | 396.0 |
| 3 | 59.0 | 28.65 | 98.0 | 402.0 | |
| 5 | 60.0 | 27.30 | 95.0 | 423.0 | |
| 7 | 60.0 | 28.74 | 91.0 | 449.0 | |
| 10 | 60.0 | 28.33 | 88.0 | 401.0 | |
| Sorghum flour | 1 | 58.0 | 29.12 | 85.0 | 394.0 |
| 3 | 57.0 | 28.61 | 86.0 | 436.0 | |
| 5 | 56.0 | 28.28 | 79.0 | 432.0 | |
| 7 | 56.0 | 28.23 | 73.5 | 463.0 | |
| 10 | 56.0 | 28.03 | 70.9 | 396.0 |
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