. 2014 Oct 7;2(6):802–810. doi: 10.1002/fsn3.143

Table 3.

Effect of pH on the gelling behavior of flours at different concentrations.

Flour concentration (% w/v)	Wheat pH			Lupin pH			Green pea pH			Fava bean pH			Hemp pH			Buckwheat pH
Flour concentration (% w/v)	4	7	10	4	7	10	4	7	10	4	7	10	4	7	10	4	7	10
2	××	××	××	××	××	××	××	××	××	××	××	××	××	××	××	××	××	××
4	××	××	××	××	××	××	××	××	××	××	××	××	××	××	××	××	××	××
6	××	××	××	××	××	××	××	××	××	××	××	××	××	××	××	××	××	××
8	××	××	√±	××	××	××	××	××	×±	××	×±	××	××	××	××	√±	××	××
10	××	××	√√	××	××	××	×±	×±	±±	×±	±±	×±	××	××	××	√√	××	×±
12	×±	√√	√√	××	××	××	√√	√√	√√	±±	√√	±±	××	××	××	√√	±±	±±
14	√√	√√	√√	××	√√	××	√√	√√	√√	√√	√√	√√	××	××	××	√√	√±	√√
16	√√	√√	√√	××	√√	××	√√	√√	√√	√√	√√	√√	××	××	××	√√	√√	√√
18	√√	√√	√√	×±	√√	××	√√	√√	√√	√√	√√	√√	××	××	××	√√	√√	√√
20	√√	√√	√√	√√	√√	×±	√√	√√	√√	√√	√√	√√	××	××	××	√√	√√	√√

×, no gel; ±, weak gel; √, firm gel; √√, least gelling concentration.