Open Access
Table 2.
Fat-holding capacity of flour processing products, % of separated oil
| Flour Samples | fat module (fat: raw material) | |||||||
|---|---|---|---|---|---|---|---|---|
| 1: 0.25 | 1: 0.5 | 1: 0.75 | 1: 1.0 | 1: 1.25 | 1: 1.5 | 1: 1.75 | 1: 2.0 | |
| Soy flour, deodori zed, notfat‐free | 0 | 0 | 10.2 | 24.7 | 31.0 | 42.5 | 51.0 | 60.1 |
| Buckwheat flour | 0 | 13.0 | 17.5 | 24.5 | 29.8 | 33.6 | 37.1 | 40,0 |
| Flour from millet groats,ground | 0 | 12.0 | 14.9 | 18.0 | 23.6 | 27.6 | 32.0 | 34.7 |
| Flour from cereals oatflakes | 0 | 10.0 | 16.0 | 22.0 | 28.4 | 30.8 | 33.8 | 36.3 |
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