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