《Table 1 Nutrition information》

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

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Note:Supplied by Sun Valley Foods Ltd.and Champion Flour Milling Ltd.

Wheat flour（Champion Flour Milling Ltd.，Christchurch，New Zealand），Oat bran（Sun Valley Foods Ltd.，Auckland，New Zealand），yeast powder and salt were purchased at the local supermarket（Table 1）.Megazyme analysis kit（Megazyme International Ireland Ltd.，Wicklow，Ireland）were used to determine starch content of the breads.