. 2020 May 27;58(1):311–322. doi: 10.1007/s13197-020-04544-w

Table 3.

Gelling properties and Mixolab parameters of barley, rye, triticale, oat, sorghum and millet flours

Parameter	Barley	Rye	Triticale	Oat	Sorghum	Millet
Flour gelling properties
WAI (g/g)	4.08^ab	4.27^a	3.68^abc	3.5^bcd	3.15 ^cd	2.91^d
WSI (g/g)	0.15^b	0.11^c	0.24^a	0.04^d	0.09^c	0.03^d
SP (g/g)	5.22^a	5.29^a	5.18^a	4.08^b	3.91^b	3.32^b
Mixolab parameters
Water absorption (%)	70.00^a	55.00^b	68.00^a	56.40^b	55.00^b	55.00^b
Development time (min)	4.08^c	5.52^b	3.92^d	3.90^d	7.57^a	2.57^e
Stability (min)	4.10^b	6.22^a	4.05^b	4.17^b	6.55^a	2.02^c
C2 (Nm)	0.45^b	0.41^b	0.41^b	0.55^a	0.45^b	0.40^b
C3 (Nm)	1.96^b	1.80^b	1.45^c	2.27^a	1.78^b	2.25^a
C4 (Nm)	1.77^b	1.54^b	0.54^c	2.30^a	1.66^b	2.27^a
C5 (Nm)	2.35^b	2.36^b	0.29^c	2.84^a	2.26^b	2.83^a
C2 (min)	18.57^f	19.07^e	19.23^d	19.88^c	21.73^a	20.90^b
C3 (min)	27.33^c	26.92^d	23.77^e	26.90^d	27.82^b	32.05^a
C4 (min)	33.18^c	31.60^d	30.00^f	31.53^e	33.25^b	36.25^a

WAI water absorption index, WSI water solubility index, SP swelling power

Values in the rows followed by different lowercase letters are significantly different (P < 0.05)