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|
|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|
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;
P – characteristic of starch gelatinization reaction rate expressed by the tangent angle to a mixolabogram withrnC2-C3;
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