From:  Rheological, pasting, and textural characteristics of wheat-sacha inchi (Plukenetia volubilis) composite flour and dough

 Mixolab parameters of dough prepared from wheat-sacha inchi composite flours at different substitution levels.

FormulationC1 (Nm)CS (Nm)C2 (Nm)C3 (Nm)C4 (Nm)C5 (Nm)Stability (min)Water absorption (%)
Control1.12 ± 0.01a1.10 ± 0.02b0.59 ± 0.02a1.87 ± 0.02a1.70 ± 0.10a3.37 ± 0.05a10.50 ± 0.20a57.00 ± 0.10a
F11.10 ± 0.03a1.09 ± 0.03b0.48 ± 0.02b1.76 ± 0.04b1.06 ± 0.02b1.78 ± 0.07b10.10 ± 0.10a53.60 ± 0.10b
F21.13 ± 0.04a1.15 ± 0.03a0.43 ± 0.01bc1.71 ± 0.01c0.91 ± 0.02c1.51 ± 0.01c9.70 ± 0.20a51.30 ± 0.10c
F31.14 ± 0.05a1.13 ± 0.04a0.39 ± 0.02c1.66 ± 0.01cd0.84 ± 0.01d1.43 ± 0.01d9.60 ± 0.10a46.90 ± 0.10d
F41.08 ± 0.02a1.06 ± 0.02c0.31 ± 0.01d1.60 ± 0.10d0.72 ± 0.01e1.24 ± 0.01e9.50 ± 0.20a45.50 ± 0.10d
F51.06 ± 0.01a1.04 ± 0.02c0.27 ± 0.03d1.50 ± 0.10e0.61 ± 0.03f1.12 ± 0.03f8.00 ± 1.00b43.00 ± 2.00e

Values are expressed as mean ± standard deviation (n = 3). Means with different superscript letters within the same column are significantly different (p < 0.05).