A total
of 24 g of flour samples was partially cooked by the addition
of 30 ml of boiling de-ionized water over the mass. The blend
was homogenized to produce dough that was molded and
baked in an electric oven at 200 C for 20 min. Each of the
baked dough was weighed, and made impermeable by robbing
paraffin and their volumes were determined on graduated
cylinders as the volume of water was displaced. The expansion
was obtained by dividing volume by weight and was expressed
as specific volume (ml/g)