Formulation

Flour incorporation rate (%)

T.o flour

T.c.l flour

I.b.l flour

F₁

80

20

-

F₂

65

-

35

F₃

70

15

15

F₄

65

10

25

F₅

80

12

8

F₆

68

22

10

F₇

60

12

28

F₈

50

8

42