Table 3 Viscosity properties of RIL wholemeal flours analysed using RVA

Wxi

227.7 ± 6.0^b

109.5 ± 8.1^a

118.1 ± 10.1^b

243.6 ± 7.1^a

134.0 ± 1.9^b

8.7 ± 0.08^a

Wxj

283.6 ± 2.5^a

121.1 ± 1.2^a

162.4 ± 3.1^a

213.0 ± 2.4^b

91.9 ± 1.9^d

8.5 ± 0.02^b

SSIi

210.1 ± 3.7^c

79.1 ± 3.3^b

131.0 ± 6.2^b

194.2 ± 6.8^b

115.2 ± 3.6^c

8.3 ± 0.12^b

SSIj

215.6 ± 6.2^c

112.1 ± 5.1^a

103.6 ± 1.7^c

235.0 ± 7.9^a

122.9 ± 3.5^b

8.9 ± 0.02^a

SSIIai

246.8 ± 4.2^b

109.0 ± 3.4^a

137.8 ± 5.0^b

232.5 ± 5.8^a

123.5 ± 2.7^b

8.8 ± 0.10^a

SSIIaj

181.3 ± 6.0^d

112.9 ± 7.6^a

68.4 ± 2.9^d

264.4 ± 12.9^a

151.5 ± 5.4^a

8.8 ± 0.06^a

SBEIi

252.6 ± 8.1^b

107.9 ± 2.7^a

144.7 ± 5.4^b

204.4 ± 3.0^b

96.5 ± 0.4^d

8.5 ± 0.00^b

SBEIj

240.1 ± 5.0^b

118.7 ± 2.6^a

121.4 ± 2.4^b

225.1 ± 3.6^b

106.4 ± 1.5^c

8.5 ± 0.02^b

SBEIIai

215.6 ± 6.2^c

112.1 ± 5.1^a

103.6 ± 1.7^c

235.0 ± 7.9^a

122.9 ± 3.5^b

8.9 ± 0.02^a

SBEIIaj

246.8 ± 4.2^b

109.0 ± 3.4^a

137.8 ± 5.0^b

232.5 ± 5.8^a

123.5 ± 2.7^b

8.8 ± 0.10^a

SBEIIbi

291.8 ± 2.6^a

106.3 ± 3.4^a

185.6 ± 5.6^a

200.5 ± 3.2^b

94.3 ± 2.7^d

8.4 ± 0.04^b

SBEIIbj

256.3 ± 3.9^b

96.7 ± 4.5^b

159.6 ± 7.5^a

184.3 ± 3.6^c

87.6 ± 2.0^d

8.4 ± 0.12^b

Parent control

IR64

267.4 ± 1.2^a

97.9 ± 2.3^a

169.5 ± 3.10^a

216.2 ± 2.8^b

118.3 ± 1.7^c

8.2 ± 0.08^c

Nipponbare

214.6 ± 10.0^c

97.0 ± 4.0^b

117.6 ± 6.05^b

195.1 ± 5.7^b

98.1 ± 1.7^d

8.5 ± 0.02^b

l.s.d.

29.11

23.47

28.47

32.24

14.20

0.35