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Description of the test food
| Test foods | Test foods | Test foods |
|---|---|---|
| Available carbohydrate (g/100 g) | 55.40±0.54 | 62.30±0.89* |
| Flour required to obtain 50 gavailable carbohydrate (g) | 90.24 | 80.13* |
| Amount of water (mL) | 135 | 120 |
| Dough weight (g) | 210 | 188 |
| Dough weight (g per sample) | 70 | 63 |
| product weight (g per sample) | 35.50 | 32.00 |
The values show mean±SE (n=6).
*Statistically significant differences in the same row at P<0.05.
