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Ingredients in the test doughs.
| Ingredients | Control (g) | Wheat Bran (g) | Oat Bran (g) | β-Glucan (g) |
|---|---|---|---|---|
| Wheat flour | 500 (100%) | 500 (100%) | 500 (100%) | 500 (100%) |
| Water | 300 (60%) | 330 (66%) | 330 (66%) | 300 (60%) |
| Sugar | 40 | 40 | 40 | 40 |
| Dry yeast | 9 | 9 | 9 | 9 |
| NaCl | 4 | 4 | 4 | 4 |
| Wheat bran | - | 50 (10%) | - | - |
| Oat bran | - | - | 50 (10%) | - |
| β-Glucan | - | - | - | 4.29 (0.858%) |
Note: The recipe used by the control bread was the basic formula.
