. 2016 Dec 17;53(12):4278–4288. doi: 10.1007/s13197-016-2423-5

Table 3.

Pasting properties of wheat and water chestnut flour

Samples	PV (cP)	TV (cP)	BV (cP)	FV (cP)	SB (cP)	PT (min)	P _Temp(°C)
WF	2598 ± 0.1^a	1652 ± 0.05^a	946 ± 0.05^a	2933 ± 0.01^a	1281 ± 0.05^a	6.4 ± 0.05^a	69.35 ± 0.05^a
WCF	2457 ± 0.05^b	1259 ± 0.05^b	1198 ± 0.05^b	2907 ± 0.01^b	1648 ± 0.07^b	5.13 ± 0.05^b	77.40 ± 0.07^b

PV peak viscosity, TV trough viscosity, BV breakdown viscosity, FV final viscosity, SB setback viscosity, PT peak time, P _Temp pasting temperature

Values in the same column with different lower letters are significantly different (P < 0.05)