Treatments Dry Gluten Wet Gluten Gluten index
control 27.50 ± 0.06a 9.20 ± 0.06a 91.13 ± 2.32c
A 26.53 ± 0.03a 9.30 ± 0.30a 96.27 ± 1.40ab
B 22.10 ± 1.20b 6.83 ± 0.07b 93.07 ± 0.12bc
C 14.30 ± 0.15c 5.23 ± 0.19c 99.13 ± 0.09a
*Each value in mean of three measurements.
**Mean values (± SD) having different superscript letters in columns differ
significantly (p ≤ 0.05)
Where:
Control: Biscuit wheat flour (base).
A: 95% biscuit wheat flour + 5% whey powder
B: 90% biscuit wheat flour + 10%whey powder
C: 85% biscuit wheat flour + 15% whey powder
Table 3: Effect of whey protein substitution on quantity and quality of biscuit wheat flour gluten.