Fig. 2: The rheological properties of formulations dough using Mixolab. | npj Science of Food

Fig. 2: The rheological properties of formulations dough using Mixolab.

From: Production of low-calorie biscuits using stevia extract and dietary fibers from oats and fenugreek for functional food applications

Fig. 2: The rheological properties of formulations dough using Mixolab.

Control (100% refined wheat flour), WG-3 (100% refined wheat flour with 3 g galactomannan and stevia extract), WG-6 (100% refined wheat flour with 6 g galactomannan and stevia extract), WB-3 (100% refined wheat flour with 3 g β-glucan and stevia extract) WB-6 (100% refined wheat flour with 6 g β-glucan and stevia extract). A absorption, B mixing, C gluten + , D viscosity, E amylase, F retrogradation.

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