Insertion	Flour		10% boiled
Insertion	Swelling power	Solubility	MS rate	Humidity level	pH	Titratable acidity	Viscosity (mm/s)	Energy density
5%	3.95 ± 0.052	80 ± 0.052	21.667 ± 0.416	78.3	6.5 ± 0.052	2.5 ± 0.052	14	69
10%	3.87 ± 0.117	82 ± 0.117	21.733 ± 0.643	78.3	6.4 ± 0.117	2.4 ± 0.117	13	72
15%	3.80 ± 0.055	87 ± 0.055	21.467 ± 0.833	78.5	6.3 ± 0.055	2.3 ± 0.055	12	76
20%	3.73 ± 0.026	90 ± 0.026	22.533 ± 0.503	77.4	6.3 ± 0.026	2.2 ± 0.026	11	85
25%	3.65 ± 0.026	92 ± 0.026	22.933 ± 0.833	78.0	6.2 ± 0.026	2.2 ± 0.026	9	89
30%	3.58±0.035	95 ±0.035	21.832±0.743	78.17 ± 0.631	6.1 ± 0.034	2.1± 0.035	8	92
Standard	4	100	20 à 22 %	78 - 80	≤4.5	1.6 - 2.4