Table 2.

Mixing properties and water absorption of flour blends *.

CCPP Substitution Level (% Wet Basis)	Water Absorption (%)	Development Time (min)	Stability Time (min)	Mixing Tolerance Index (BU)	Time to Break Down (min)
0 (Control)	62.1 ± 0.1 a	11.0 ± 1.7 a	16.3 ± 1.7 a	19.7 ± 3.2 a	18.9 ± 1.7 a
1.25	62.2 ± 0.1 a	9.4 ± 0.5 ab	9.8 ± 0.8 b	39.7 ± 4.0 b	12.5 ± 0.8 b
2.5	62.6 ± 0.1 b	8.4 ± 0.1 ab	8.7 ± 0.2 b	53.0 ± 2.6 c	11.1 ± 0.4 bc
5	63.8 ± 0.1 c	7.7 ± 0.3 b	8.2 ± 0.1 b	63.3 ± 5.7 c	9.8 ± 0.3 c

* Mean values (n = 3 ± standard deviation) within a column followed by the same letter are not significantly different (p < 0.05, Tukey).