The effect of substitution of water by four levels of crude hot water stevia
(CSWE) extract (5%) i.e (25,50,75 and 100%) contained 41.15 , 82.30,123.45 and
164.62 mg stevioside/100 ml) on the rheological and physical properties of wheat
dough was studied using farinograph ,extensograph , viscoamylograph and
gasograph instruments.,, The results revealed that water absorption and softness decreased, while
stability, resistance to extension , extensibility and gas production of dough increased
gradually with increasing the substitution level of 5% CSWE to 75% (123.46 mg
stevioside).Sensory evaluation of muffins revealed that free and containing 5%CSWE
products could be successfully used by replacing 75% of sucrose solution.