Table 2.

Rheological characterization of gluten-free batters: the mean values and standard deviation of storage (G′) and loss (G″) modules at 1 Hz and results of curve fitting to power law model

OBG (%)	W (%)	G′ (Pa)	G″ (Pa)	K (Pa sn)	n (–)	R2
Control		5278.50 ± 684.50d	1993.01 ± 268.00c	4904.32 ± 331.97d	0.263 ± 0.01a	0.981
3	60	1690.00 ± 302.01c	890.35 ± 215.65b	1338.51 ± 29.19bc	0.267 ± 0.03a	0.956
1.75	60	831.45 ± 59.15b	463.67 ± 71.65e	897.45 ± 115.74bc	0.269 ± 0.03a	0.942
2.63	38.79	6994.50 ± 232.50f	5426.50 ± 1336.50e	8079.50 ± 265.01f	0.348 ± 0.04a	0.951
1.75	90	72.13 ± 11.15a	52.91 ± 10.48a	59.67 ± 9.42ab	0.069 ± 0.02a	0.334
1.75	30	6140.50 ± 450.51e	3633.50 ± 226.51d	6460.43 ± 179.61d	0.313 ± 0.05a	0.953
0.87	81.21	0.56 ± 0.36ab	5.37 ± 0.33a	0.0068 ± 0.01a	4.337 ± 0.81b	0.989
2.63	81.21	594.25 ± 114.15ab	326.65 ± 44.35ab	572.05 ± 63.55b	0.332 ± 0.06a	0.992
0.5	60	188.91 ± 50.40ab	125.45 ± 30.55a	495.45 ± 88.50b	0.505 ± 0.04a	0.820
0.87	38.79	5652.01 ± 878.05de	3062.01 ± 228.00d	5246.12 ± 280.42d	0.328 ± 0.04a	0.976

Letters (a–e) show the significant differences in a column (p ≤ 0.05)

OBG oat β-glucan, W water