: Farinograph test was carried out to determine the effect of substituting wheat
flour with selected levels of mango peel and kernel powders on dough rheology using a farinograph
(type 810107, Brabender OHG, Duisburg, Germany) according to the standard AACC [22] method.
Parameters measured were water absorption, arrival time,development time, dough stability, mixing tolerance index and degree of softening.
: Farinograph test was carried out to determine the effect of substituting wheatflour with selected levels of mango peel and kernel powders on dough rheology using a farinograph(type 810107, Brabender OHG, Duisburg, Germany) according to the standard AACC [22] method.Parameters measured were water absorption, arrival time,development time, dough stability, mixing tolerance index and degree of softening.
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