Table 4.
The results of wheat flour qualities with debranning time.
| Debranning time (s) | Qualities |
||||
|---|---|---|---|---|---|
| Starch (g/100g) | Fata (g/100g) | Proteina (g/100g) | Asha (%) | M.Ca. (%) | |
| 0 | 76.66 ± 0.30a | 2.32 ± 0.05a | 12.60 ± 0.07a | 1.38 ± 0.01c | 8.43 ± 0.18c |
| 30 | 76.86 ± 0.50a | 2.38 ± 0.08 ab | 13.02 ± 0.25b | 1.30 ± 0.008b | 7.80 ± 0.10b |
| 60 | 76.33 ± 0.28a | 2.47 ± 0.07b | 13.45 ± 0.11c | 1.23 ± 0.008a | 7.49 ± 0.21a |
Values with different letter in the same parameter are significantly different (p<0.05).
a
Significant effect of debranning time (p<0.05).