Table 2.
Gravimetric characteristics and hunter color characteristics of wheat flour (WF) and wheat-barley (WB) flour blends and rusks
| Blends | Water absorption capacity (ml) | Loaf weight (g) | Loaf height before baking (cm) | Loaf height after baking (cm) | L* value | a* value | b* value | |||
|---|---|---|---|---|---|---|---|---|---|---|
| Flour blends | Rusk | Flour blends | Rusk | Flour blends | Rusk | |||||
| WF | 81a ± 1.10 | 225a ± 0.67 | 5.5c ± 0.02 | 8.7d ± 0.04 | 85.3a ± 0.02 | 73.1d↓14.3 ± 0.07 | 2.01c ± 0.02 | 4.11d↑104 ± 0.01 | 13.2e ± 0.02 | 24.5e↑85.6 ± 0.02 |
| BF-10% + WF-90% | 105b ± 1.23 | 244b ± 0.89 | 5.3bc ± 0.03 | 8.1c ± 0.02 | 86.1b ± 0.03 | 72.3c↓16 ± 0.02 | 1.83b ± 0.01 | 3.94c↑115 ± 0.02 | 12.9d ± 0.03 | 23.6d↑82.9 ± 0.04 |
| BF-20% + WF-80% | 127c ± 1.26 | 251c ± 1.34 | 5.1b ± 0.01 | 7.5bc ± 0.02 | 87.3c ± 0.01 | 63.9b↓26.8 ± 0.02 | 1.76b ± 0.02 | 3.83c↑117 ± 0.02 | 11.8c ± 0.03 | 22.1c↑87.2 ± 0.03 |
| BF-30% + WF-70% | 139 cd ± 1.10 | 262d ± 1.45 | 5ab ± 0.02 | 7b ± 0.07 | 87.4c ± 0.05 | 63.5b↓27.3 ± 0.03 | 1.71ab ± 0.01 | 2.83b↑65.4 ± 0.01 | 9.8b ± 0.03 | 20.4b↑108 ± 0.02 |
| BF-40% + WF-60% | 148d ± 1.16 | 267d ± 0.98 | 4.8a ± 0.03 | 6.2ab ± 0.02 | 87.5c ± 0.04 | 63.1b↓27.8 ± 0.03 | 1.69ab ± 0.02 | 2.76b↑63.3 ± 0.02 | 8.2a ± 0.02 | 19.6a↑139 ± 0.01 |
| BF-50% + WF-50% | 151d ± 1.20 | 275e ± 0.78 | 4.7a ± 0.02 | 5.5a ± 0.10 | 87.6c ± 0.02 | 60.3a↓31.1 ± 0.06 | 1.53a ± 0.01 | 1.66a↑8.4 ± 0.01 | 8.1a ± 0.01 | 19.4a↑139 ± 0.01 |
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). Subscripts denote the percentage increase (↑) decrease (↓) from control samples for corresponding properties