Flour formulations Batter pH Batter Sp. Gravity Batter Viscosity (cp) LST (mm/20min)
F1 6.5 ± 0.3b 1.35 ± 0.03b 134000 ± 7.07d 8.5 ± 0.43c
F2 7.0 ± 0.25b 1.11 ± 0.01b 31116 ± 6.52d 38.7 ± 0.26c
F3 7.25 ± 0.05a 1.12 ± 0.01a 34313 ± 6.74d 34.88 ± 0.13c
F4 7.25 ± 0.25a 1.15 ± 0.01a 36181 ± 5.48d 33.17 ± 0.15c
F5 7.5 ± 0.3a 1.18 ± 0.02a 38991 ± 12.45d 31.61 ± 0.35c
F6 7.5 ± 0.2a 1.26 ± 0.02a 48470 ± 9.05d 24.75 ±  0.66c
Table 2: Physical properties of Batters.