High β-Glucans Oats for Healthy Wheat Breads: Physicochemical Properties of Dough and Breads.

Foods · 2022 · PMC9818581 · PMID 36613386

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a definite trendno p-value reported

Cohesiveness did not show a definite trend, and gumminess showed the same behavior as hardness, going from values of 2.1 N to 7.3 N in the dough with higher oat content (25%).

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