Table 3 Effect of different microwave treatment time on whole wheat flour viscosity properties

2733 ± 35^f

1975 ± 21^f

758 ± 10^e

3055 ± 45^f

1080 ± 9^e

6.20 ± 0.07^a

65.9 ± 0.7^a

2759 ± 28^e

1998 ± 43^e

761 ± 14^de

3085 ± 27^e

1087 ± 15^de

6.19 ± 0.11^ab

65.6 ± 2.3^ab

2785 ± 27^d

2020 ± 30^d

764 ± 7 ^cd

3115 ± 34^d

1095 ± 10 ^cd

6.18 ± 0.08^bc

65.2 ± 1.1^bc

2810 ± 33^c

2042 ± 27^c

767 ± 11^bc

3145 ± 29^c

1102 ± 12^bc

6.17 ± 0.13^c

64.9 ± 1.5 ^cd

2836 ± 37^b

2066 ± 35^b

770 ± 8^ab

3175 ± 40^b

1110 ± 8^ab

6.16 ± 0.10^d

64.5 ± 2.1^de

2861 ± 25^a

2088 ± 19^a

773 ± 13^a

3205 ± 45^a

1117 ± 13^a

6.15 ± 0.15^e

64.1 ± 1.6^e