The wheat flour was replaced
with whole barley flour from PL-172 and the blends were reported
as control (100 parts of wheat flour), WBF-25% (wheatebarley flour
blend with 25 parts barley flour and 75 parts of wheat flour), WBF-
50% (wheatebarley flour blend with 50 parts barley flour and 50
parts of wheat flour) and WBF-75% (wheatebarley flour blend with
75 parts barley flour and 25 parts of wheat flour), WBF-100% (100 parts of barley flour).