Effects of vital gluten enhancement

Blended flours	Parameters
Blended flours	Moisture (%)	Color grade	Wet gluten (%)	Ash (%)	Protein ( %)	FN (sec.)	Particle size (< 180 µ)
SWF	14.0 ± 0.15^a	-0.13 ± 0.07^a	27.67 ± 0.51^c	0.59 ± 0.01^a	10.53 ± 0.16^d	344 ± 7^a	100 ± 0.00^a
CF	10.57 ± 0.00^c	8.69 ± 0.14^g	ND	1.23 ± 0.05^f	7.43 ± 0.39^f	278 ± 17^b	99.27 ± 0.49^a
CF + 3VGP	11.13 ± 0.15^b	9.01 ± 0.16^h	ND	1.25 ± 0.05^f	8.81 ± 0.51^e	273 ± 8^b	99.20 ± 0.10^a
BFB1 +3VGP	11.70 ± 0.30^b	2.52 ± 0.29^b	29.8 ± 0.26^b	0.83 ± 0.03^b	13.10 ± 0.40^a	277 ± 15^b	97.63 ± 1.88^c
BFB2+3VGP	10.80 ± .20^c	2.52 ± 0.29^b	21.1 ± 0.10^e	0.94 ± 0.02^c	13.20 ± 0.09^a	258 ± 5^c	77.9 ± 0.90^e
BFB3+3VGP	10.13 ± 0.12^c	5.46 ± 0.34^e	8.43 ± 2.54^f	1.06 ± 0.05^d	11.75 ± 0.20^c	252 ± 1^c	69.43 ± 7.47^f
CF + 6VGP	10.23 ± 0.06^c	7.09 ± 0.06^f	ND	1.13 ± 0.01^e	12.44 ± 0.28^b	239 ± 15^e	64.63 ± 6.43^f
BFB1 + 6VGP	11.70 ± 0.00^b	3.17 ± 0.42^c	31.23 ± 0.38^a	0.80 ± 0.01^b	13.46 ± 0.25^a	270 ± 4^b	98.5 ± 1.57^b
BFB2 + 6VGP	10.73 ± 0.15^c	4.69 ± 0.24^d	22.20 ± 0.53^d	0.91 ± 0.01^c	12.43 ± 0.38^b	255 ± 6^c	98.17 ± 0.59^b
BFB3+6VGP	9.63 ± 0.25^d	6.23 ± 0.46^f	6.60 ± 2.10^g	1.03 ± 0.03^d	12.23 ± 0.64^b	247 ± 7^d	87.13 ± 6.03^d
CF + 9VGP	8.60 ± 0.20^e	7.67 ± 0.09f	ND	1.19 ± 0.06^e	11.44 ± 0.36^c	242 ± 1^d	88.46 ± 5.75^d

All ^a-g values are means of triplicates ± SD; Means followed by different superscript within the same raw differ significantly (P ≤ 0.05).

Table 4: Effects of vital gluten enhancement on quality characteristics of blended flours for biscuit production (All values are in dry matter basis).