Table 3. Baking property of rice bread manufactured with addition of naked oat flour

Baking property			Naked oat flour substitution (%)
Baking property			0	5	10	15
Bread	Weight (g)		444.0±1.4^a¹⁾	443.8±1.5^a	442.5±1.0^a	443.8±1.0^a
	Volume (mL)		1,705.0±33.2^a	1,720.0±23.1^a	1,535.0±19.1^b	1,500.0±16.3^b
	Specific volume (mL/g)		3.8±0.1^b	3.9±0.0^a	3.5±0.0^b	3.4±0.0^c
	Baking loss ratio (%)		11.4±0.3^a	11.4±0.3^a	11.7±0.2^b	11.5±0.2^b
Crumb	Color	L	85.3±0.9^a	81.8±0.6^b	79.5±1.1^c	77.0±0.8^d
		a	0.9±0.1^c	1.5±0.1^b	2.2±0.2^a	2.5±0.1^a
		b	20.1±0.5^c	22.0±0.4^b	23.9±0.9^a	24.0±0.9^a
	Textureprofileanalysis	Hardness (g)	220.5±11.6^c	235.0±14.0^c	425.0±21.4^b	491.9±19.6^a
		Cohesiveness	0.6±0.0^a	0.6±0.0^a	0.6±0.0^a	0.6±0.0^a
		Springiness	0.9±0.0^a	0.9±0.0^a	0.9±0.0^a	0.9±0.0^a
		Gumminess (g)	135.2±2.3^c	135.8±8.8^c	240.5±12.6^b	277.4±9.8^a
		Chewiness (g)	123.1±3.0^c	119.7±9.3^c	217.3±11.6^b	248.9±7.2^a

¹⁾Values are mean±SD (n=3 and/or n=5 for texture profile analysis). Different small letters ⁽^a^-^d⁾ in the same row are significantly different by Duncan's multiple test (p<0.05).