Table 2.
Main parameters of the rheological profile and calculated reaction rates of wheat flour of the first grade “Alia” and the composite mixture of wheat and amaranth flour (Chopin+ protocol)
| Parameter | Time, min | Torque (N*m) | Dough temperature, °C | |||
|---|---|---|---|---|---|---|
| No. 1 | No. 2 | No. 1 | No. 2 | No. 1 | No. 2 | |
| C1 | 5.15 | 3.48 | 1.088 | 1.057 | 31.3 | 31.2 |
| CS | 8.00 | 8.00 | 1.047 | 0.876 | 31.6 | 31.9 |
| C2 | 16.33 | 17.02 | 0.475 | 0.256 | 54.4 | 56.5 |
| C3 | 24.42 | 23.70 | 1.762 | 1.207 | 82.4 | 79.9 |
| C4 | 30.98 | 31.20 | 1.532 | 0.867 | 89.6 | 89.1 |
| C5 | 45.02 | 45.00 | 2.768 | 1.685 | 54.1 | 52.9 |
| Slope ratio, N-m/min | ||||||
| No.1 | α * = -0.088 | β** = 0.338 | γ*** = -0.032 | |||
| No.2 | α *= -0.096 | β** = 0.312 | γ*** = -0.054 | |||
Note:
No. 1 -wheat flour of the first grade “Alia”; No. 2 – composite mixture of wheat and amaranth flour;
a-characteristic of liquefaction reaction rate expressed by the tangent angle to a mixolabogram from the moment of reaching 30°C to C2 point;
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