Flour type

Composition (Mean ± SD, n = 3)

Moisture

Protein

Fat

Ash

Total carbohydrates

Dry gluten

(g)

Gluten index

( %)

Falling number

(Sec)

WF

11.14^a ± 0.29

12.56^c ± 0.37

1.53^a ± 0.09

1.12^c ± 0.04

73.65^a ± 0.95

11.96^a ± 0.08

99.25^a ± 0.32

285^b ± 5.46

DSF

9.79^c ± 0.32

42.77^a ± 0.87

1.17^a ± 0.04

6.80^a ± 0.09

39.47^b ± 0.82

ND

ND

ND

WSF

10.36^b ± 0.31

15.35^b ± 0.42

1.51^a ± 0.14

1.62^b ± 0.08

71.16^a ± 0.77

11.45^b ± 0.11

98.02^b ± 0.27

310^a ± 6.11