Ahipa flour content in the formulation (g∙kg−1)

Baking condition

180˚C-10 min

200˚C-7.5 min

200˚C-10 min

Maximum force (N)

Area under the curve

(N mm)

Maximum force (N)

Area under the curve

(N mm)

Maximum force (N)

Area under the curve

(N mm)

0

6.8 ± 0.5b

15.6 ± 1.1a

3.5 ± 0.7a

8.8 ± 1.3a

7.0 ± 1.4a

7.5 ± 2.8a

125

4.7 ± 0.5a

18.9 ± 1.2b

3.8 ± 0.9a

15.7 ± 0.9b

21.9 ± 1.6c

31.0 ± 2.7c

250

9.4 ± 1.8c

30.6 ± 2.5c

7.1 ± 0.6b

28.3 ± 2.9c

11.6 ± 1.6b

19.9 ± 1.8b

350

21.4 ± 1.8d

54.2 ± 2.9d

15.0 ± 1.0c

58.7 ± 2.6d

22.2 ± 1.3c

40.0 ± 3.6d