Swelling power and solubility The s

Swelling power and solubility The swelling power and solubility of sam-ples were determined in triplicate, follow-ing the method described by Duduet al. (2019). Flour samples (0.1g) were weighed into 15 mL centrifuge tubes followed by the addition of distilled water (10mL). The tubes were gently vortexed for 5 min and heated at 95°C for 30 mins respectively in a water bath (with intermittent shaking). The tubes were cooled to ambient temperature and centrifuged at 3500 × g for 20 mins. Aliquots of supernatants were transferred into dried moisture cans and dried at 105°C to constant weight. Swelling power and solubil-ity were calculated as follows