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

 Texture profile analysis (TPA) parameters of dough prepared from wheat-sacha inchi composite flours at different substitution levels.

FormulationHardness (g)SpringinessCohesivenessStickiness (g·s)
Control1,070 ± 80b0.53 ± 0.03a0.78 ± 0.01a−57 ± 4c
F11,550 ± 60ab0.42 ± 0.04b0.60 ± 0.03b−56 ± 5bc
F21,820 ± 40ab0.36 ± 0.01b0.44 ± 0.01c−46 ± 6abc
F31,800 ± 100ab0.25 ± 0.04c0.37 ± 0.01d−43 ± 8ab
F42,200 ± 100a0.17 ± 0.02cd0.27 ± 0.01e−36 ± 2a
F52,300 ± 300a0.13 ± 0.02d0.23 ± 0.01e−34 ± 3a

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