Table 3.

Pasting characteristics of breadfruit and wheat flours

Flours	Peak viscosity (RVU)	Holding strength (RVU)	Breakdown viscosity (RVU)	Final viscosity (RVU)	Set back viscosity (RVU)	Peak time (min)	Pasting temperature °C
BF:WF
00:100	101.17 ± 0.7a	64.33 ± 0.1a	36.83 ± 0.6a	114.92 ± 0.7b	50.58 ± 0.1e	6.20 ± 0.7b	68.50 ± 0.4a
100:00	251.90 ± 0.9g	191.60 ± 0.7f	60.94 ± 0.6c	316.00 ± 0.7f	126.0 ± 0.7f	4.60 ± 0.7a	71.74 ± 0.3d
05:95	109.20 ± 1.4b	66.14 ± 0.2a	43.06 ± 0.4b	111.86 ± 0.3a	45.70 ± 0.5c	6.22 ± 0.1b	68.77 ± 0.1ab
10:90	114.06 ± 0.7c	77.13 ± 0.9b	37.03 ± 0.5a	118.92 ± 0.7c	42.79 ± 0.6ab	6.19 ± 0.0b	69.50 ± 0.4b
15:85	115.8 ± 1.1d	79.43 ± 0.2c	36.46 ± 0.6a	123.44 ± 0.3d	43.01 ± 0.2b	6.19 ± 0.1b	70.12 ± 0.1c
20:80	119.02 ± 0.7e	82.15 ± 0.1d	36.87 ± 0.6a	124.09 ± 0.7d	41.94 ± 0.4a	6.16 ± 0.1b	70.46 ± 0.2c
40:60	122.30 ± 0.6f	85.40 ± 0.3e	36.93 ± 0.4a	134.40 ± 0.3e	48.37 ± 0.3d	6.07 ± 0.4b	78.30 ± 0.2c

a–g, Mean in same column with the same subscripts are not significantly different (P < 0.05); WF, wheat flour; BF, breadfruit flour; (05–90), composite blends.