. 2014 Dec 27;52(9):5930–5937. doi: 10.1007/s13197-014-1690-2

Table 5.

Falling number of flour and reconstituted flour

Flour samples	Falling number (s)
Flour samples	Flour	Freeze dried gluten reconstituted flour	Vacuum dried gluten reconstituted flour	Oven dried gluten reconstituted flour
KW-11	447.12 ± 12.15^a	325.67 + 11.32^b	323.25 + 10.91^b	321.56 + 8.56^b
PBW-343	392.46 ± 5.89^a	315.36 + 13.46^b	314.69 + 9.43^b	314.25 + 9.34^b
C-306	483.01 ± 8.09^a	357.82 + 16.23^b	355.34 + 13.57^b	356.34 + 10.45^b
Raj-3765	458.20 ± 13.27^a	336.94 + 9.12^b	336.23 + 12.45^b	334.74 + 12.78^b

Data are presented as mean ± SEM (n = 3)

^a-bMeans with same superscript in row do not vary significantly (p < 0.05) from each other