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Table 2.
The influence of the pregelatinized flour saccharification duration on the accumulation of reducing sugars
| The duration of saccharification, min | reducing sugars content in the pregelatinized flour,% | ||||
|---|---|---|---|---|---|
| rye flour (reference sample) | barley flour | rice flour | buckwheat flour | millet flour | |
| 30 | 6.6±0.5 | 7.0±0.5 | 5.4±0.5 | 6.3±0.5 | 7.1±0.5 |
| 60 | 7.5±0.5 | 7.3±0.5 | 8.2±0.5 | 7.0±0.5 | 8.1±0.5 |
| 90 | 8.4±0.5 | 7.9±0.5 | 9.3±0.5 | 7,2±0.5 | 8.9±0.5 |
| 120 | 8.7±0.5 | 8.0±0.5 | 9.7±0.5 | 7.9±0.5 | 8.7±0.5 |
| 150 | – | 8.2±0.5 | – | 8.1±0.5 | – |
| 180 | – | 8.8±0.5 | – | 8.5±0.5 | – |
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