《Table 2 The rheology of dough incorporated with OB》

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《The Effect of Oat Bran on the Dough Rheology and Quality of Chinese Steamed Bread》

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Note:Values are meansstandard deviations（n=3）.Values in the same column with different letters differ significantly（P<0.05）.WA:water absorption，MTI:mixing tolerance index，OB:oat bran.

The influence of OB on the textural properties of CSB from hardness，springiness，cohesiveness，gumminess，chewiness and resilience are presented in Table 5.There was a significant（P<0.05）increase in hardness，gumminess and chewiness as the substitution of OB increased from 0 to 15%.Compared to control CSB，a slight increase was observed among 5%，10%and15%，whereas there was no significant difference.In terms of cohesiveness and resilience，only CSB incorporated with 15%OB had lower values than control CSB，while no significant differences were observed among 0，5%and 10%.Similar trend was observed by Liu et al.[31]，who illustrated that the addition of bran increased the hardness，gumminess and chewiness of CSB，whereas reduced the springiness and cohesiveness.In addition，Rieder et al.[26]reported that bread incorporated with OB had a higher crumb firmness than wheat bread owing to theβ-glucan content and molecular weight.Previous research has illustrated that OB has a higher molecular weight ofβ-glucan than oat four，thisβ-glucan may disrupt the reaction between starch and protein in wheat flour，resulting in the CSB being hard and less springy[20，31，40-42].