The similarity between the blends (BEW and BPG) and CWF in the
water absorption results is because, in the native wheat flour, proteins
are responsible for increasing water absorption by 2.7 to 3.0 times
their weight and starch by 0.33 to 0.35 times its weight (Hoseney,
1998). On the other hand, pre-gelatinized flour or starch have the tendency
to increase the water absorption of the system, and may have
compensated the dilution of native wheat flour proteins.
BEWpresented a higher value for P/L in relation to CWF and BPG, as
a consequence of an increase of P and a reduction of L. This increase is
not related directly to the strengthening of the gluten network, but
probably due to the role of the denatured protein and the partially
gelatinized starch of the extruded flour, which easily incorporated
water, and promoted an increase in dough viscosity.