Skip to main content

Table 3 Effect of different microwave treatment time on whole wheat flour viscosity properties

From: The effect of microwave stabilization on the properties of whole wheat flour and its further interpretation by molecular docking

Time (s) Peak viscosity (cP) Trough viscosity (cP) Breakdown (cP) Final viscosity (cP) Setback (cP) Peak time (min) Pasting temp (°C)
Control 2733 ± 35f 1975 ± 21f 758 ± 10e 3055 ± 45f 1080 ± 9e 6.20 ± 0.07a 65.9 ± 0.7a
60 2759 ± 28e 1998 ± 43e 761 ± 14de 3085 ± 27e 1087 ± 15de 6.19 ± 0.11ab 65.6 ± 2.3ab
90 2785 ± 27d 2020 ± 30d 764 ± 7 cd 3115 ± 34d 1095 ± 10 cd 6.18 ± 0.08bc 65.2 ± 1.1bc
120 2810 ± 33c 2042 ± 27c 767 ± 11bc 3145 ± 29c 1102 ± 12bc 6.17 ± 0.13c 64.9 ± 1.5 cd
150 2836 ± 37b 2066 ± 35b 770 ± 8ab 3175 ± 40b 1110 ± 8ab 6.16 ± 0.10d 64.5 ± 2.1de
180 2861 ± 25a 2088 ± 19a 773 ± 13a 3205 ± 45a 1117 ± 13a 6.15 ± 0.15e 64.1 ± 1.6e
  1. Data were expressed as means ± standard deviations. Different superscript letters in the same column show a significant difference (P < 0.05).