. 2017 Feb 9;6(2):12. doi: 10.3390/foods6020012

Table 2.

Pasting properties of soy flour as affected by roasting and soaking time.

Treatments		Parameters
Roasting	Time of Soaking (h)	Peak Viscosity (cP)	Hold Viscosity (cP)	Final Viscosity (cP)	Breakdown Viscosity (cP)	Set back Viscosity (cP)
Unroasted
	0	210 ± 1 ^a	91 ± 1 ^a	103 ± 3 ^a	119 ± 1 ^a	12 ± 1 ^b
	24	18 ± 2 ^e	12 ± 3 ^e	18 ± 2 ^f	6 ± 1 ^c,d	6 ± 1 ^c
	48	27 ± 2 ^d	22 ± 2 ^d	35 ± 1 ^d	5 ± 1 ^c,d	13 ± 1 ^b
	72	104 ± 3 ^b	69 ± 3 ^b	95 ± 1 ^b	35 ± 1 ^b	26 ± 1 ^a
Roasted
	0	55 ± 4 ^c	48 ± 2 ^c	61 ± 2 ^c	7 ± 1 ^c	13 ± 1 ^b
	24	20 ± 3 ^d,e	17 ± 2 ^d,e	26 ± 1 ^e	3 ± 1 ^d	9 ± 1 ^c
	48	26 ± 2 ^d	19 ± 3 ^d,e	26 ± 1 ^e	7 ± 1 ^c	7 ± 1 ^c
	72	23 ± 1 ^d	19 ± 2 ^d	25 ± 1 ^e	6 ± 1 ^c,d	6 ± 1 ^c

Mean ± standard deviation; values with different letters within the same row differ significantly (p ˂ 0.05) as determined by Duncan’s multiple range test (n = 3).