The preparation of dough was important for the reproducibility
of the results Therefore, a Brabender Farinograph-E (Brabender, OHG, Duisberg, Germany) was used to mix gluten (48 g), starch samples (258 g) and salt (4.5 g) for 5 min at
63 rpm. Then the mixtures were hydrated with a fixed level of water
addition: 58% on total wet basis for 6.5 min, and molded into 60 g
dough.