Table 2 Effects of different microwave treatment time on whole wheat flour farinograph properties

3.71 ± 0.10^b

71.4 ± 0.2^a

2.99 ± 0.06^b

122 ± 7^a

54 ± 1^c

4.37 ± 0.06^a

70.0 ± 0.7^b

3.25 ± 0.01^a

114 ± 1^ab

64 ± 1^ab

3.79 ± 0.04^b

71.8 ± 0.8^a

3.03 ± 0.01^b

113 ± 1^ab

57 ± 1^bc

4.19 ± 0.02^a

69.7 ± 0.1^b

3.24 ± 0.00^a

105 ± 4^b

62 ± 1^abc

4.30 ± 0.12^a

72.2 ± 0.2^a

3.35 ± 0.00^a

108 ± 2^ab

59 ± 1^ab

4.34 ± 0.07^a

72.3 ± 0.4^a

3.28 ± 0.14^a

101 ± 2^b

61 ± 1^a