Table 3

Malt rate (%)	Quantity of dough prepared (g)	Gruel (withdrawn pot of fire with 45^°C		Gruel (withdrawn pot of fire with 55^°C)		Gruel (withdrawn pot of fire with 65^°C)		Gruel (withdrawn pot of fire with 75^°C)		Gruel (withdrawn pot of fire with 85^°C)
		Mat. Dries (g/100 of gruel)	Ecoulmt mm/30s	Mat. Dries (g/100g of gruel)	Ecoulmt mm/30s	Mat. Dries (g/100g of gruel)	Ecoulmt mm/30s	Mat. Dries (g/100g of gruel)	Ecoulmt (mm/30s)	Mat. Dries (g/100g of gruel)	Ecoulmt (mm/30s)
1	62	20.91 ± 0.22	0	20.92 ± 0.27	0	20.90 ± 0.57	0	20.90 ± 0.44	0	20.91 ± 0.71	0
2	62	20.91 ± 0.71	0	20.91 ± 0.13	0	20.91 ± 0.29	0	20.92 ± 0.73	0	20.92 ± 0.69	0
3	62	20.90 ± 0.28	0	20.92 ± 0.21	29 ± 1.3	20.93 ± 0.77	34 ± 1.8	20.93 ± 0.62	0	20.93 ± 1.01	0
4	62	20.90 ± 0.17	26.5 ± 0.9	20.92 ± 0.46	48 ± 0.7	20.93 ± 0.68	55.5 ± 1.5	20.94 ± 0.10	17 ± 0.3	20.94 ± 0.57	0
5	62	20.90 ± 0.36	33 ± 1.2	20.93 ± 0.33	68.5 ± 2.2	20.93 ± 0.81	75.5 ± 2	20.95 ± 0.23	17.5 ± 0.4	20.94 ± 0.86	0

The values are the mean ± standard deviation for n = 3; Ecoulmt: Speed of flow; Mat. Dries: Content of matter dries; Speed of flow: gruel

Table 3: Evolution of the consistency (Bostwick flow distance) of the gruels to which the pot was withdrawn from fire during 5 min during cooking.