Table 2.
Water-holding capacity (WHC) and pasting properties of blends with refined wheat and oat flour
| Samples | WHC (%) | Peak viscosity (RVA) | Final viscosity (RVA) | Setback viscosity (RVA) |
|---|---|---|---|---|
| OAF | 137.03±3.79a | 125.77±1.17c | 281.97±2.23a | 156.20±3.40a |
| WHF | 79.21±1.99c | 151.52±2.64b | 199.39±0.47c | 47.88±2.17c |
| WOB20 | 82.89±0.68c | 167.60±1.46a | 215.02±2.87b | 47.43±1.41c |
| WOB40 | 90.32±2.33b | 162.25±4.45a | 219.42±0.18b | 57.17±4.63b |
Different letters (a–c) within the same column differ significantly (P<0.05).
OAF, oat flour; WHF, refined wheat flour; WOB20, blends that replaced 20% of wheat with oat flour; WOB40, blends that replaced 40% of wheat with oat flour.