. 2015 Dec 16;4(4):573–587. doi: 10.1002/fsn3.321

Table 5.

Alveogram of wheat flour and its composite blends with breadfruit flour

Flours	Peak height (mm) (P)	Length (mm) (L)	Energy (10⁻⁴J) (W)	Curve configuration (P/L)	Maximum inflation (G)	Elasticity index (%) (Ie)
BF:WF
00:100	90 ± 0.4^a	80 ± 1.4^d	304 ± 0.7^c	1.13 ± 0.2^a	19.9 ± 0.6^b	64.6 ± 0.4^e
05:95	96 ± 0.7^a	76 ± 0.7^c	304 ± 1.4^c	1.27 ± 0.4^a	18.4 ± 0.4^b	62.6 ± 0.4^d
10:90	226 ± 0.7^d	33 ± 0.7^b	336 ± 2.8^d	6.79 ± 0.3^b	12.8 ± 0.4^a	59.1 ± 1.4^c
15:85	217 ± 0.6^c	27 ± 0^a	298 ± 1.4^b	8.04 ± 0.2^d	12.1 ± 0.2^a	45.0 ± 0.7^b
20:80	193 ± 0.7^b	26 ± 0.7^a	227 ± 1.4^a	7.39 ± 0.2^c	11.4 ± 0.4^a	0.0^a

d–a, Mean in same column with the same superscripts are not significantly different (P < 0.05); WF, wheat flour; BF, breadfruit flour; (05–20), composite blends.