Barely Significant
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An Impact Assessment of Par-Baking and Storage on the Quality of Wheat, Whole Wheat, and Whole Rye Breads.

Foods · 2024 · PMC10814006 · PMID 38254525

Europe PMCDOI
1
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borderline significancep = 0.05actually significant
The pasting temperatures did not significantly differ between WRM and WRM:WF (borderline significance, p = 0.05), indicating that from 50% of whole rye meal, the pasting temperature of the blends remained more or less the same.

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