HD whole

flour

Trial 1
Dough
Time Torque Amp.
temp. Stability (min)
(min) (Nm) (Nm)
:(°C)

C1 0.9 1.09 32.4 0.04 5.85

CS 8 0.913 33.3 7.23
C2 17.5 0.371 53.3
C3 22.33 0.976 70.8
C4 31.87 0.548 81.9
C5 45.02 0.876 59.1

Alpha -0.078
Beta 0.198
Gamma -0.046
Gluten
Absorption Mixing Viscosity Amylase Retrogradation
+
9 1 3 1 2 2

Trial 2

Dough
Time Torque Amp.
temp. Stability (min)
(min) (Nm) (Nm)
:(°C)
C1 0.93 1.147 34.4 0.05 4.58
CS 8 0.934 34.4 7.43
C2 17.72 0.388 53.2
C3 22.43 0.97 69.9
C4 32.12 0.568 81.9
C5 45.02 0.88 60.1

Alpha -0.068
Beta 0.194
Gamma -0.056
Gluten
Absorption Mixing Viscosity Amylase Retrogradation
+
9 1 3 1 2 2
 HD whole
flour+
Dough
10% rice Time Torque Amp.
temp. Stability (min)
(min) (Nm) (Nm)
:(°C)

C1 0.88 1.066 32.3 0.05 2.68

CS 8 0.857 33.3 7.25
C2 17.78 0.337 51.6
C3 22.97 0.985 69.3
C4 32.37 0.587 80.4
C5 45.02 0.879 59.6

Alpha -0.066
Beta 0.202
Gamma -0.044
Gluten
Absorption Mixing Viscosity Amylase Retrogradation
+
9 1 4 1 2 2

Trial 2

Dough
Time Torque Amp.
temp. Stability (min)
(min) (Nm) (Nm)
:(°C)
C1 0.83 1.059 31.9 0.04 2.77
CS 8 0.858 33 7.02
C2 17.52 0.34 51.9
C3 22.53 0.971 69.9
C4 31.88 0.575 81.6
C5 44.98 0.885 59.7

Alpha -0.07
Beta 0.204
Gamma -0.052

Gluten
Absorption Mixing Viscosity Amylase Retrogradation
+
9 1 4 1 2 2
HD whole flour +20% rice flour

Trial 1

Dough
Time Torque Amp. Stability
temp.
(min) (Nm) (Nm) (min)
:(°C)
C1 0.83 1.116 33.5 0.05 1.85
CS 8 0.843 33.9 6.93
C2 17.42 0.338 53
C3 22.77 1.029 71.9
C4 32.03 0.631 82.2
C5 45.02 0.969 60.1

Alpha -0.062
Beta 0.258
Gamma -0.034

Gluten
Absorption Mixing Viscosity Amylase Retrogradation
+
9 1 4 1 2 2

Trial 2

Dough
Time Torque Amp.
temp. Stability (min)
(min) (Nm) (Nm)
:(°C)
C1 0.85 1.103 31.6 0.04 2.35
CS 8 0.849 32.7 6.72
C2 16.78 0.341 51.4
C3 22.18 1.018 71.3
C4 32.4 0.628 81.9
C5 45 0.979 59.1

Alpha -0.066
Beta 0.23
Gamma -0.054
Gluten
Absorption Mixing Viscosity Amylase Retrogradation
+
9 1 4 1 3 2
HD whole flour+30% rice flour

Trial 1

Dough
Time Torque Amp.
temp. Stability (min)
(min) (Nm) (Nm)
:(°C)
C1 0.75 1.117 32.7 0.05 1.33
CS 8 0.775 33.6 6.9
C2 17.62 0.311 52.6
C3 22.78 0.997 70.6
C4 32.6 0.624 81.3
C5 45 0.919 59.7

Alpha -0.066
Beta 0.238
Gamma -0.046
Gluten
Absorption Mixing Viscosity Amylase Retrogradation
+
9 0 5 1 3 2

Trial 2

Dough
Time Torque Amp.
temp. Stability (min)
(min) (Nm) (Nm)
:(°C)
C1 0.75 1.085 34.3 0.06 1.25
CS 8 0.726 34 7.18
C2 17.58 0.305 54.4
C3 22.98 0.976 72.6
C4 32.33 0.602 81.6
C5 44.97 0.904 59.6

Alpha -0.064
Beta 0.262
Gamma -0.05

Gluten
Absorption Mixing Viscosity Amylase Retrogradation
+
9 0 6 1 2 2
HD whole flour+40% rice flour

Trial 1

Dough
Time Torque Amp.
temp. Stability (min)
(min) (Nm) (Nm)
:(°C)
C1 0.7 1.105 33.3 0.05 1.08
CS 8 0.66 33.6 7.6
C2 16.98 0.301 49.8
C3 23.3 0.97 70.8
C4 32.53 0.613 81.1
C5 44.98 0.923 59.9

Alpha -0.046
Beta 0.242
Gamma -0.05
Gluten
Absorption Mixing Viscosity Amylase Retrogradation
+
9 0 6 1 2 2

Trial 2

Dough
Time Torque Amp.
temp. Stability (min)
(min) (Nm) (Nm)
:(°C)
C1 0.73 1.079 32.6 0.04 1.18
CS 8 0.658 33.5 7.7
C2 17.03 0.297 50.3
C3 23.63 0.938 71.9
C4 33.75 0.614 80.1
C5 45.02 0.855 60

Alpha -0.048
Beta 0.224
Gamma -0.03

Gluten
Absorption Mixing Viscosity Amylase Retrogradation
+
9 0 6 1 2 2
HD whole flour+50% rice flour

Trial 1

Dough
Time Torque Amp.
temp. Stability (min)
(min) (Nm) (Nm)
:(°C)
C1 0.67 1.087 32.9 0.05 1.17
CS 8 0.595 33.5 8.05
C2 16.87 0.281 49.6
C3 23.53 0.982 71.7
C4 32.38 0.639 81.4
C5 45.02 0.924 60.1

Alpha -0.046
Beta 0.18
Gamma -0.04
Gluten
Absorption Mixing Viscosity Amylase Retrogradation
+
9 0 6 1 3 2

Trial 2

Dough
Time Torque Amp.
temp. Stability (min)
(min) (Nm) (Nm)
:(°C)
C1 0.73 1.082 32.6 0.05 1.12
CS 8 0.592 33.4 8.02
C2 16.93 0.282 49.8
C3 23.35 0.982 71.2
C4 32.8 0.662 80.9
C5 45.02 0.943 59.8

Alpha -0.042
Beta 0.182
Gamma -0.032
Gluten
Absorption Mixing Viscosity Amylase Retrogradation
+
9 0 6 1 3 2