Table 2. Physical properties of rice-naked oat composition flour dough during fermentation
| Physical property | Fermentation time(min) | Naked oat flour substitution (%) |
| 0 | 5 | 10 | 15 |
| pH | 30 | 6.0±0.0a1) | 6.0±0.0a | 6.0±0.0a | 6.0±0.0a |
| 60 | 5.9±0.1a | 5.9±0.0a | 5.9±0.0a | 5.9±0.0a |
| 90 | 5.8±0.0a | 5.8±0.0a | 5.8±0.0a | 5.8±0.0a |
| 120 | 5.7±0.0b | 5.7±0.0b | 5.8±0.0a | 5.8±0.0a |
| Expansion ratio(%) | 30 | 6.2±0.3a | 5.7±0.3a | 4.7±0.6b | 4.3±0.6b |
| 60 | 19.7±0.6a | 17.3±0.6b | 15.7±0.6c | 15.3±0.3d |
| 90 | 29.8±0.3a | 22.7±0.6b | 19.8±0.3c | 17.7±0.6d |
| 120 | 32.3±0.3a | 27.8±0.3b | 22.7±0.6c | 19.2±0.3d |
1)Values are mean±SD (n=3). Different small letters (a-d) in the same row are significantly different by Duncan's multiple test (p<0.05).