It can be regarded with the susceptibility
of protein to heat damage (Devi and Haripriya, 2012). The
final viscosity (CPV) indicated the re-association of starch
granules especially amylose during cooling time after gelatinization
and the formation of gel network (Ortega-Ojeda
et al., 2004). The lower breakdown (BD) and final viscosity
(CPV) as increase in soybean flour indicate the ability of the
flour to form a viscous paste or gel after cooking and cooling
as well as the resistance of the paste to shear stress during stirring