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 ± 0.5^b

15.6 ± 1.1^a

3.5 ± 0.7^a

8.8 ± 1.3^a

7.0 ± 1.4^a

7.5 ± 2.8^a

125

4.7 ± 0.5^a

18.9 ± 1.2^b

3.8 ± 0.9^a

15.7 ± 0.9^b

21.9 ± 1.6^c

31.0 ± 2.7^c

250

9.4 ± 1.8^c

30.6 ± 2.5^c

7.1 ± 0.6^b

28.3 ± 2.9^c

11.6 ± 1.6^b

19.9 ± 1.8^b

350

21.4 ± 1.8^d

54.2 ± 2.9^d

15.0 ± 1.0^c

58.7 ± 2.6^d

22.2 ± 1.3^c

40.0 ± 3.6^d