. 2015 Mar 12;52(10):6334–6344. doi: 10.1007/s13197-015-1773-8

Table 2.

Functional properties of blended flour

	WAC	OAC	FC (%)	FS (%)	SP	TD	STD D
A	127.17^a ± 6.38	169.89^c ± 2.88	31.65^d ± 0.34	74.37^a ± 0.94	3.89^f ± 0.03	0.84^e ± 0.04	0.64^e ± 0.01
B	126^a ± 3.04	160.36^b ± 0.34	20.78^c ± 0.37	66.74^b ± 0.31	4.38^e ± 0.06	0.63^d ± 0.03	0.43^d ± 0.01
C	131.1^ab ± 0.95	157.96^b ± 1.15	14.90^b ± 0.45	64.13^c ± 0.72	4.93^d ± 0.04	0.54^c ± 0.03	0.41^c ± 0.00
D	131.53^ab ± 0.5	151.36^a ± 2.02	8.85^a ± 0.09	62.13^d ± 0.43	5.13^c ± 0.01	0.51^bc ± 0.01	0.40^c ± 0.01
E	134.7^b ± 0.58	151.24^a ± 2.31	8.41^a ± 0.11	56.43^e ± 0.63	5.31^b ± 0.04	0.46^b ± 0.05	0.34^b ± 0.01
F	147.33^c ± 1.83	147.87^a ± 1.22	8.4^a ± 0.29	54.12^f ± 0.94	5.78^a ± 0.09	0.33^a ± 0.02	0.26^a ± 0.01

The values with different superscript- small letters in a column differ significantly (p ≤ 0.05).The values are mean ± SD of three independent determinations. A,B,C,D,E,F, refer to the 100,80,60,40,20,0 -% BWF blends respectively