Table 3 Pasting properties of mixed flours according to the addition of ‘Baromi2’

Sieve size (mesh)	‘Baromi2’ content (%)	Viscosity (RVU)					Peak time (min)	Pasting temperature (°C)
		Peak viscosity	Though viscosity	Breakdown viscosity	Final viscosity	Setback viscosity
Untreted	0	141.8±1.3ab	95.1±1.3a	46.7±2.3e	170.4±1.4a	28.7±0.3a	6.1±0.1a	90.5±0.4b
100	10	138.5±1.2c	90.0±1.1bcd	48.6±1.1de	165.7±1.3b	27.2±1.5ab	6.1±0.1a	90.8±0.5ab
	20	138.4±3.6bc	87.2±1.1e	51.3±4.5b	162.5±2.2c	24.2±2.6d	6.0±0.1a	90.5±0.6a
140	10	140.3±0.7bc	90.6±0.5bc	49.8±0.3cd	166.4±1.0b	26.2±0.7b	6.2±0.1a	90.7±0.5ab
	20	144.0±1.5a	88.7±0.7de	55.4±1.0a	165.6±1.0b	21.7±0.8d	6.2±0.0a	91.0±0.1a
200	10	142.4±1.1a	91.6±0.8b	50.8±1.4c	166.6±1.5b	24.3±0.7c	6.2±0.1a	90.5±0.5ab
	20	143.1±1.3a	89.6±1.8cd	53.5±0.8b	165.1±1.8b	22.1±0.7d	6.2±0.1a	90.5±0.5ab

Values indicate the means of three replications (n = 3).
Different letters within the same column indicate significant differences (p<0.05).