Influence of replacement of wheat flour by rice flour on rheo-structural changes, in vitro starch digestibility and consumer acceptability of low-gluten pretzels

Table 5 Color and textural characteristics of low-gluten pretzels prepared from the blended flour

Sample	L*	a*	b*	Breaking strength (N)
Control	43.57 ± 2.12^a	9.43 ± 1.73^b	22.33 ± 1.24^b	13.5 ± 1.85^b
Low-gluten pretzels	56.49 ± 2.37^b	8.71 ± 1.67^a	17.59 ± 1.19^a	7.37 ± 1.34^a

Values are expressed as mean ± standard deviation and values with different superscripts (within columns) differ significantly (p < 0.05)

ISSN: 2661-8974