Table 3. Amylograph characteristics of wheat flour prepared by different levels of sweet pumpkin powder
| Addition levels of sweet pumpkin powder (%) | ST (℃)1) | GT (℃) | MT (℃) | MV (B.U.) |
| 0 | 25 | 61.5 | 97.0 | 645 |
| 3 | 25 | 64.0 | 97.0 | 490 |
| 6 | 25 | 64.0 | 95.0 | 450 |
| 9 | 25 | 64.0 | 94.0 | 410 |
| 12 | 25 | 64.5 | 91.5 | 400 |
1) ST, starting temperature; GT, gelatinization temperature; MT, temperature at maximum viscosity; MV, maximum viscosity.