Table 1. Functional properties of the whole wheat flour (WF) and soft flour (SF) samples.
| Samples | SC at 95 °C (g/mL) | WAC (g/100 mL) | OAC (g/100 g) | EA (%) | ES (%) | FC (%) | FS (%) | GnT (°C) | LGC (%) | BD (ρ) |
|---|---|---|---|---|---|---|---|---|---|---|
| Mean ± SD | Mean ± SD | Mean ± SD | Mean ± SD | Mean ± SD | Mean ± SD | Mean ± SD | Mean ± SD | Mean ± SD | Mean ± SD | |
| WF | 17.8 ± 1.2 | 140 ± 5.77 | 146 ± 9.33 | 43.7 ± 2.61 | 38.4 ± 5.77 | 12.9 ± 1.02 | 1.94 ± 0.07 | 59.21 ± 1.39 | 8 ± 1.65 | 0.76 ± 0.048 |
| SF1 | 19.4 ± 0.98 | 121 ± 4.04 | 181 ± 8.75 | 37.84 ± 3.47 | 44.6 ± 7.54 | 8.97 ± 1.22** | 0.77 ± 0.065 | 41.21 ± 1.66* | 6 ± 0.98* | 0.23 ± 0.06 |
| SF2 | 18.8 ± 0.97 | 123 ± 8.93 | 175 ± 7.63 | 36.44 ± 7.12 | 45.4 ± 8.75 | 8.66 ± 1.08** | 0.84 ± 0.078 | 38.7 ± 1.86* | 4 ± 0.87** | 0.24 ± 0.056 |
| SF3 | 19.6 ± 0.81 | 120 ± 2.36 | 184 ± 8.55 | 38.45 ± 3.22 | 43.5 ± 8.41 | 8.71 ± 1.76** | 0.76 ± 0.065 | 37.74 ± 2.06* | 4 ± 0.65** | 0.21 ± 0.081 |
| SF4 | 19.7 ± 1.72 | 118 ± 3.45 | 188 ± 9.34 | 36.7 ± 4.21 | 42.9 ± 7.66 | 8.34 ± 0.51** | 0.74 ± 0.045 | 38.45 ± 2.76* | 4 ± 0.77** | 0.26 ± 0.056 |
Notes:
*
P < 0.05, significant difference as calculated through ANOVA.
**
P < 0.01, significant difference as calculated through ANOVA.
SC, swelling capacity; WAC, water absorption capacity; OAC, oil absorption capacity; EA, emulsifying activity; ES, emulsifying stability; FC, foaming capacity; FS, foaming stability; GnT, gelatinization temp.; LGC, least gelatinization concentration; BD, bulk density.