Table 6 Open in new tab Bread...

Sample

Volume
(cm³)

Specific Volume (cm³/g)

Density (g/cm³)

Hardness (g)

Springiness

Cohesiveness

Chewiness

Resilience

Control

155.15 ± 0.06^g

2.50 ± 0.05^bc

400.46 ± 12.17^a

475.05 ± 4.52^a

0.87 ± 0.01^a

0.57 ± 0.06^c

517.81 ± 5.12^a

0.21 ± 0.03^ab

10F1

153.48 ± 0.04^f

2.37 ± 0.07^b

423.23 ± 9.35^b

786.34 ± 7.12^b

0.85 ± 0.0^a

0.56 ± 0.09^abc

659.45 ± 6.09^c

0.19 ± 0.08^ab

10F2

149.67 ± 0.10^e

2.36 ± 0.12^b

443.60 ± 11.91^bc

818 ± 5.23^c

0.85 ± 0.07^a

0.54 ± 0.01^bc

538.79 ± 10.11^b

0.19 ± 0.02^ab

10F3

145.15 ± 0.08^d

2.46 ± 0.03^bc

425.46 ± 7.18^b

1095.05 ± 10.12^d

0.85 ± 0.04^a

0.55 ± 0.03^bc

537.81 ± 7.40^b

0.19 ± 0.09^ab

20F1

134.36 ± 0.14^b

2.52 ± 0.14^bc

415.93 ± 5.62^ab

1135.87 ± 6.34^e

0.87 ± 0.0^a

0.54 ± 0.07^ab

538.84 ± 5.16^b

0.18 ± 0.14^ab

20F2

142.94 ± 0.12^c

2.44 ± 0.08^b

492.15 ± 14.26^d

1241.12 ± 8.16^g

0.85 ± 0.02^a

0.52 ± 0.04^ab

584.39 ± 3.28^d

0.15 ± 0.07^a

20F3

132.61 ± 0.03^a

2.21 ± 0.11^a

484.32 ± 31.05^d

1223.19 ± 5.19^f

0.82 ± 0.05^a

0.47 ± 0.03^a

572.47 ± 8.24^cd

0.16 ± 0.05^a

Table 6

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Bread characteristics made from wheat flour (100%) and oat drink residue flour at different levels of mixing ratios and particle sizes.

Sample	Volume (cm³)	Specific Volume (cm³/g)	Density (g/cm³)	Hardness (g)	Springiness	Cohesiveness	Chewiness	Resilience
Control	155.15 ± 0.06^g	2.50 ± 0.05^bc	400.46 ± 12.17^a	475.05 ± 4.52^a	0.87 ± 0.01^a	0.57 ± 0.06^c	517.81 ± 5.12^a	0.21 ± 0.03^ab
10F1	153.48 ± 0.04^f	2.37 ± 0.07^b	423.23 ± 9.35^b	786.34 ± 7.12^b	0.85 ± 0.0^a	0.56 ± 0.09^abc	659.45 ± 6.09^c	0.19 ± 0.08^ab
10F2	149.67 ± 0.10^e	2.36 ± 0.12^b	443.60 ± 11.91^bc	818 ± 5.23^c	0.85 ± 0.07^a	0.54 ± 0.01^bc	538.79 ± 10.11^b	0.19 ± 0.02^ab
10F3	145.15 ± 0.08^d	2.46 ± 0.03^bc	425.46 ± 7.18^b	1095.05 ± 10.12^d	0.85 ± 0.04^a	0.55 ± 0.03^bc	537.81 ± 7.40^b	0.19 ± 0.09^ab
20F1	134.36 ± 0.14^b	2.52 ± 0.14^bc	415.93 ± 5.62^ab	1135.87 ± 6.34^e	0.87 ± 0.0^a	0.54 ± 0.07^ab	538.84 ± 5.16^b	0.18 ± 0.14^ab
20F2	142.94 ± 0.12^c	2.44 ± 0.08^b	492.15 ± 14.26^d	1241.12 ± 8.16^g	0.85 ± 0.02^a	0.52 ± 0.04^ab	584.39 ± 3.28^d	0.15 ± 0.07^a
20F3	132.61 ± 0.03^a	2.21 ± 0.11^a	484.32 ± 31.05^d	1223.19 ± 5.19^f	0.82 ± 0.05^a	0.47 ± 0.03^a	572.47 ± 8.24^cd	0.16 ± 0.05^a

Sample	Volume (cm³)	Specific Volume (cm³/g)	Density (g/cm³)	Hardness (g)	Springiness	Cohesiveness	Chewiness	Resilience
Control	155.15 ± 0.06^g	2.50 ± 0.05^bc	400.46 ± 12.17^a	475.05 ± 4.52^a	0.87 ± 0.01^a	0.57 ± 0.06^c	517.81 ± 5.12^a	0.21 ± 0.03^ab
10F1	153.48 ± 0.04^f	2.37 ± 0.07^b	423.23 ± 9.35^b	786.34 ± 7.12^b	0.85 ± 0.0^a	0.56 ± 0.09^abc	659.45 ± 6.09^c	0.19 ± 0.08^ab
10F2	149.67 ± 0.10^e	2.36 ± 0.12^b	443.60 ± 11.91^bc	818 ± 5.23^c	0.85 ± 0.07^a	0.54 ± 0.01^bc	538.79 ± 10.11^b	0.19 ± 0.02^ab
10F3	145.15 ± 0.08^d	2.46 ± 0.03^bc	425.46 ± 7.18^b	1095.05 ± 10.12^d	0.85 ± 0.04^a	0.55 ± 0.03^bc	537.81 ± 7.40^b	0.19 ± 0.09^ab
20F1	134.36 ± 0.14^b	2.52 ± 0.14^bc	415.93 ± 5.62^ab	1135.87 ± 6.34^e	0.87 ± 0.0^a	0.54 ± 0.07^ab	538.84 ± 5.16^b	0.18 ± 0.14^ab
20F2	142.94 ± 0.12^c	2.44 ± 0.08^b	492.15 ± 14.26^d	1241.12 ± 8.16^g	0.85 ± 0.02^a	0.52 ± 0.04^ab	584.39 ± 3.28^d	0.15 ± 0.07^a
20F3	132.61 ± 0.03^a	2.21 ± 0.11^a	484.32 ± 31.05^d	1223.19 ± 5.19^f	0.82 ± 0.05^a	0.47 ± 0.03^a	572.47 ± 8.24^cd	0.16 ± 0.05^a

Note. Data are presented as M ± SD from triplicate analysis. Control = wheat flour control; F1 = dry fractionated oat drink residue flour > 150 μm; F2 = dry fractionated oat drink residue flour 150–224 μm; F3 = dry fractionated oat drink residue flour 224–300 μm.

Means denoted with different lowercase letters within a column are significantly different (p < .05), HSD Tukey’s test.

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