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