Swelling power and solubility were determined following the modified method of Schoch
(1964). Flour sample (0.5 g, dry basis) in 15 ml of distilled water were heated to the desired
temperature ( 55. 65, 75, 85 and 95 ๐C) for 30 min in a shaking water bath, and centrifuged at 2,200
rpm for 15 min. The supernatant was carefully removed and the swollen flour sediment was weighed.
The aliquot of supernatant was evaporated at 100๐C for 6 h and weighed.