Rheological and Quality Characteristics of Taftoon Bread as Affected by Salep and Persian Gums

Table 1

Flour properties.

	Wet gluten, %	Falling number	Zeleny value, mL	Total ash, %	Moisture, %	Protein, %
Flour	25.6±0	404.5±5.5	21±0	1.03±0.01	11.5±0	12.85±0.03

Values are the mean ± standard deviation (𝑛=3).