Table 1.
Physicochemical and pasting properties of wheat flour (WF) and wheat-barley (WB) flour blends
| Blends | WAC (%) | Water solubility index (g/100 g) | OAC (%) | FS (%) | ES (%) | Peak viscosity (mPa s) | Trough viscosity (mPa s) | Breakdown viscosity (mPa s) | Final viscosity (mPa s) | Setback viscosity (mPa s) | Pasting temperature (°C) |
|---|---|---|---|---|---|---|---|---|---|---|---|
| WF | 135a ± 0.15 | 8.12a ± 0.21 | 135a ± 2.56 | 73.2a ± 0.44 | 44.5a ± 0.46 | 330a ± 11 | 302a ± 18 | 28a ± 7 | 827a ± 5 | 525a ± 4 | 64.8a ± 0.09 |
| BF10% + WF(90%) | 141b ± 0.18 | 8.45ab ± 0.15 | 137ab ± .31 | 75.3b ± 0.27 | 45.6b ± 1.32 | 363b ± 15 | 319b ± 21 | 44b ± 5 | 859a ± 12 | 549b ± 6 | 64.9a ± 0.06 |
| BF20% + WF(80%) | 153c ± 1.12 | 8.79b ± 0.43 | 139b ± 0.47 | 76.4c ± 0.15 | 46.3c ± 0.22 | 449c ± 22 | 401c ± 29 | 48bc ± 10 | 981b ± 14 | 580c ± 12 | 65.1b ± 0.10 |
| BF30% + WF(70%) | 164d ± 0.45 | 9.13c ± 1.31 | 141b ± 1.67 | 77.5d ± 1.53 | 47.1d ± 0.17 | 561d ± 26 | 507d ± 13 | 54c ± 18 | 1099c ± 10 | 592c ± 11 | 65.3b ± 0.15 |
| BF40% + WF(60%) | 169de ± 0.21 | 9.26c ± 0.75 | 149c ± 2.34 | 78.2e ± 1.65 | 48.3e ± 0.34 | 608e ± 15 | 529e ± 16 | 79d ± 6 | 1189d ± 16 | 742d ± 9 | 65.4b ± 0.12 |
| BF50% + WF(50%) | 173e ± 0.11 | 9.90d ± 2.21 | 151c ± 0.18 | 78.9e ± 0.39 | 49.2f ± 1.15 | 741f ± 19 | 592f ± 10 | 149e ± 9 | 1349e ± 21 | 757e ± 7 | 65.5b ± 0.16 |
Values are an average of triplicate observations; (Mean ± SD). Values followed by a similar superscript in a column do not differ significantly (P < 0.05)