Table 2

Flour formulations	Batter pH	Batter Sp. Gravity	Batter Viscosity (cp)	LST (mm/20min)
F₁	6.5 ± 0.3^b	1.35 ± 0.03^b	134000 ± 7.07^d	8.5 ± 0.43^c
F₂	7.0 ± 0.25^b	1.11 ± 0.01^b	31116 ± 6.52^d	38.7 ± 0.26^c
F₃	7.25 ± 0.05^a	1.12 ± 0.01^a	34313 ± 6.74^d	34.88 ± 0.13^c
F₄	7.25 ± 0.25^a	1.15 ± 0.01^a	36181 ± 5.48^d	33.17 ± 0.15^c
F₅	7.5 ± 0.3^a	1.18 ± 0.02^a	38991 ± 12.45^d	31.61 ± 0.35^c
F₆	7.5 ± 0.2^a	1.26 ± 0.02^a	48470 ± 9.05^d	24.75 ± 0.66^c

Table 2: Physical properties of Batters.