Flour
Peak viscosity (cp)
Trough viscosity (cp)
Breakdown(cp)
Final viscosity (cp)
Setback (cp)
Raw
36.88
34.86
2.02
36.04
1.18
Pearled
46.2
45.28
0.92
46.12
0.84
Germinated
4.17
0.33
3.83
0.83
0.5
Table 3:
Results for pasting properties for treated and raw samples
