Table 4 Physical properties of spelt and common wheat flour.

96.5 ± 1.0^c*

116.5 ± 0.4^d

87.5 ± 0.8^a

90.5 ± 1.0^b

115.5 ± 0.8^d

17.9 ± 0.6^c

42.8 ± 0.5^e

13.7 ± 0.4^a

16.1 ± 0.4^b

40.1 ± 1.4^d

97.9 ± 1.6^c

123.5 ± 0.9^d

85.0 ± 1.3^a

89.6 ± 1.7^b

126.3 ± 1.5^d

212.1 ± 2.6^c

247.3 ± 1.6^c

204.1 ± 1.3^a

209.1 ± 3.1^ab

266.6 ± 5.1^d

1.98 ± 0.01^c

1.66 ± 0.02^a

2.24 ± 0.03^e

2.15 ± 0.02^d

1.79 ± 0.02^b

3.84 ± 0.06^ab

6.14 ± 0.14^d

3.69 ± 0.08^a

4.11 ± 0.10^b

5.00 ± 0.14^c

59.4 ± 0.3^c

56.3 ± 0.2^a

57.9 ± 0.8^b

58.4 ± 0.5^b

61.0 ± 0.1^d

64.1 ± 0.2^d

62.3 ± 0.1^a

63.8 ± 0.1^c

63.2 ± 0.2^b

65.1 ± 0.2^e

68.8 ± 0.6^ab

68.0 ± 1.2^a

68.4 ± 0.2^a

68.4 ± 0.4^a

69.8 ± 0.3^b

9.4 ± 0.4^ab

11.7 ± 1.0^c

10.6 ± 0.8^bc

10.0 ± 0.8^ab

8.8 ± 0.3^a

5.3 ± 0.1^a

5.8 ± 0.4^ab

6.3 ± 0.5^b

5.6 ± 0.7^ab

5.4 ± 0.3^a