Table 3.

Pasting profile of the flour.

Parameter	Run 7	Run 13
Water absorption (%)	51.3	46.3
Dough Development Time (DDT)	19.97	26.22
Stability Time (min)	9.18	1.57
Protein networking, α (Nm/min)	−0.064	−0.026
Minimum constituency, C2 (Nm)	0.43	2.73
Gelatinization rate, β (Nm/min)	0.728	0.014
Maximum torques (Nm)	0.83	2.92
Cooking stability, γ (Nm/min)	−0.532	−0.018
Breakdown torque (Nm)	0.70	0.20
Setback torque (Nm)	2.4	1.7