Effects of vital

Blended flours	Parameters
Blended flours	Moisture (%)	Color grade	Wet gluten (%)	Ash (%)	Protein ( %)	FN (sec.)	Particle size (< 180 µ)
SWF	14.0 ± 0.15a	-0.13 ± 0.07^a	27.67 ± 0.51^d	0.59 ± 0.01^a	10.53 ± 0.16^c	344 ± 7^a	100 ± 0.00^a
CF	10.57 ± 0.00^d	8.69 ± 0.14^g	ND	1.23 ± 0.05^f	7.43 ± 0.39^e	278 ± 17^b	99.27 ± 0.49^a
SWF + 3VGP	12.97 ± 0.06^b	0.75 ± 0.36^b	30.53 ± 0.61^c	0.64 ± 0.03^b	12.29 ± 0.32^b	335 ± 8^a	77.97 ± 12.1^d
CF + 3VGP	11.13 ± 0.15^c	9.01 ± 0.16h	ND	1.25 ± 0.05^f	8.81 ± 0.51^d	273 ± 8^b	99.20 ± 0.10^a
BFB1 +3VGP	11.7 ± 0.30^c	2.52 ± 0.29^d	29.8 ± 0.26^c	0.83 ± 0.03^c	13.10 ± 0.40^a	277 ± 15^b	97.63 ± 1.88^b
SWF + 6VGP	12.77 ± 0.06^b	1.50 ± 0.48^c	32.50 ± 0.20 ^a	0.72 ± 0.02^c	13.22 ± 0.21^a	318 ± 10^c	99.67 ± 0.49^a
CF + 6VGP	10.23 ± 0.06^d	7.09 ± 0.06^f	ND	1.13 ± 0.01^e	12.44 ± 0.28^b	239 ± 15^e	64.63 ± 6.43^e
BFB1 + 6VGP	11.70 ± 0.00^c	3.17 ± 0.42^d	31.23 ± 0.38^b	0.80 ± 0.01^c	13.46 ± 0.25^a	270 ± 4^c	98.5 ± 1.57^b
BFB2 + 6VGP	10.73 ± 0.15^d	4.69 ± 0.24^e	22.20 ± 0.53^e	0.91 ± 0.01^d	12.43 ± 0.38^b	255+6^d	98.17 ± 0.59^b
CF+ 12 VGP	9.00 ± 0.15^e	7.82 ± 0.43^f	3.23 ± 0.59^f	1.11 ± 0.02^e	12.54 ± 0.36^b	255 ± 16^d	90.2 ± 2.75^c

All ^a-h values are means of triplicate ± SD on dry matter basis means followed by different superscript within the same raw differ significantly (P ≤ 0.05)
Where: - ND- Not detected; SWF: Soft Wheat Flour; CF: Corn Flour; VGP: Vital Gluten Powder; BFB1 = 75% SWF + 25% CF; BFB 2= 50% SWF + 50% CF

Table 1: Effects of vital gluten enhancement on physico-chemical quality characteristics of blended flours for bread production (All values are in dry matter basis)