Flour

Total soluble sugar g GE/100g DW

Reducing sugar g GE/100 g DW

Soluble proteing BSA/100g DW

GL

14.01 ± 1.5

15.55 ± 1.2

0.16 ± 0.01

YL

14.52 ± 2.2

13.45 ± 1.0

0.14 ± 0.01

RL

11.06 ± 2.8

10.12 ± 0.8

0.20 ± 0.02

Lcp

8.76 ± 1.7

6.54 ± 2.3

0.41 ± 0.02