α-am	α-amylase activity
Ag_En	Aggregation Energy
ANOVA	Analysis of Variance
BD	Breakdown
CF	Crumb Firmness
DDT	Dough Development Time
DoS	Degree of Softening
DS	Damaged Starch
DTT	Dithiothreitol
FAT	Free Accessible Thiols
FFT	Free Total Thiols
FU	Farinograph Units
FV	Final Viscosity
Glu	D-glucose
GPU	GlutoPeak Units
Mal	Maltose
MT	Maximum Torque
OAC	Oil Absorption Capacity
PD	Protein Digestibility
PMT	Peak Maximum Time
Prot	Protein
PT	Peak Temperature
PV	Peak Viscosity
RDS	Rapidly Digestible Starch
RVA	Rapid Visco Analyzer
SB	Setback
SDS	Slowly Digestible Starch
SDS-PAG	Sodium Dodecyl Sulfate
Sp	Swelling power
SpV	Specific Volume
ST	Stability
Suc	Sucrose
TDF	Total Dietary Fiber
TS	Total Starch
Vol	Volume
WA	Water Absorption
WAC	Water Absorption Capacity