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Solomon Duguma Urigacha
Department of Food Process Engineering, Wolkite University, Wolkite, Ethiopia
Publications
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Research Article
The Effect of Blending Ratio on Rehological Property of Wheat Based Composites Dough
Author(s): Solomon Duguma Urigacha*
This study was conducted to determine the effect of wheat, soybean, and tef flour blending ratio on the rheological property of wheat-based composites dough. The experiment was conducted using a custom design. The corresponding proportion of wheat from 70% to 90%, soybean 5% to 15%, and tef 5% to 15% were taken from a similar study, and using wheat (100%) flour bread as a control. Supplementing soybean and tef to wheat increased Dough Development Time (DDT), dough Stability Time (ST), Time to Breakdown (TB), Farinograph Quality Number (FQN), of the blended dough and decreased Water Absorption (WAS) and Mixing Tolerance Index (MTI). Maximum WAS was obtained at control bread. DDT and ST were optimum at 70% wheat, 15% soybean and 15% tef, and 75% wheat, 15% soybean, and 10% tef, respectively. High values of TB (18.00 min) and FQN (180.00 FU) were obtained at the .. View more»