Fisherbrand isotemp 180 l drying oven

One wt% aqueous suspension of each flour sample was heated to pre-determined temperatures (30 °C, 50 °C, 70 °C, and 90 °C) for 1 h with constant stirring using a magnetic stir bar and a stirring hotplate (Fisherbrand Isotemp stirring hotplate; Thermo Fisher Scientific, Mississauga, ON, Canada). Samples were poured into a weighed centrifuge tube and centrifuged at 3000× g for 10 min. The supernatants were carefully poured into weighed aluminum dishes and evaporated at 100°C using a drying oven (Fisherbrand Isotemp 180 L drying oven; Thermo Fisher Scientific, Mississauga, ON, Canada) for 24 h. The weight of dry solids was determined for the calculation of solubility. The weight of wet sediments in the centrifuge tube was determined for the calculation of swelling power:

Solubility and swelling power were measured using a similar methodology that was previously reported by Huang et al. [4 (link)]. One wt% aqueous suspension of each flour sample (ratio of 0.1 g flour for every 10 mL of water) was prepared in a 500 mL glass flask and was heated at desired temperatures (30, 50, 70, and 90 °C) for 1 h with constant stirring using a magnetic stir bar and a stirring hotplate (Fisherbrand Isotemp stirring hotplate; Thermo Fisher Scientific, Mississauga, ON, Canada). Samples were poured into a weighed centrifuge tube and centrifuged (Model 21000, IEC International Equipment Company, Needham Heights, MA, USA) at 3000× g for 10 min. The supernatant was poured into a weighed aluminum dish and evaporated at 100 °C in a drying oven (Fisherbrand Isotemp 180 L drying oven; Thermo Fisher Scientific, Mississauga, ON, Canada) for 24 h. The weight of dry solids and the weight of wet sediments in the centrifuge tube were determined for the calculation of solubility and swelling power, respectively.