Microstructure of Whole Wheat versus White Flour and Wheat-Chickpea Flour Blends and Dough: Impact on the Glycemic Response of Pan Bread

Table 2

Falling number values of the white flour, whole wheat flour, chickpea flour, and their blends.

	Falling number (seconds)
WF/WWF : BF	WF	WWF
100 : 0	^a	^a
90 : 10	^b	^b
80 : 20	^b	^b
70 : 30	^c	^ab
60 : 40	^c	^b
0 : 100	^a	^c

The data is presented as . The values for WF/WWF and BF blends with different superscript letters within a column differ significantly at . Legends: WF: white flour; BF: chickpea flour; WWF: whole wheat flour.