Table 3.
Pasting properties of flour mixes used to make cookie
| Treatment | Peak time (min) | Pasting temp. (°C) | Peak viscosity (cP) | Breakdown (cP) | Trough (cP) | Setback (cP) | Final viscosity (cP) |
|---|---|---|---|---|---|---|---|
| Raw | 5.6 ± 0.0 | 77.9 ± 0.4 | 1546.5 ± 324.6 | 286.0 ± 82.0 | 1260.5 ± 242.5 | 847.0 ± 158.4 | 2107.5 ± 400.9 |
| Cooked | 5.7 ± 0.0 | 86.0 ± 0.6 | 1071.0 ± 19.8 | 240.0 ± 11.3 | 831.0 ± 8.5 | 403.0 ± 5.7 | 1234.0 ± 14.1 |
| Germinated | 5.7 ± 0.0 | 78.7 ± 0.6 | 1568.5 ± 19.1 | 364.0 ± 9.9 | 1204.5 ± 9.2 | 781.5 ± 10.6 | 1986.0 ± 19.8 |
| GSB | 5.6 ± 0.0 | 86.8 ± 0.6 | 1019.5 ± 4.9 | 244.5 ± 4.9 | 775.0 ± 0.0 | 372.5 ± 2.1 | 1147.5 ± 2.1 |