. 2022 Aug 12;15:100428. doi: 10.1016/j.fochx.2022.100428

Table 2.

Effects of sprouted oat flour substation on the structure of wheat bread.

	Specific volume (mg/L)	CD (cell/cm²)	AF (%)
WB	4.02 ± 0.22 ^g	72.44 ± 1.24 ^g	24.02 ± 0.92^a
WB + SO0	2.52 ± 0.12^a	45.92 ± 2.26^a	40.42 ± 0.66^f
WB + SO24	2.74 ± 0.14^b	52.42 ± 2.22^b	36.02 ± 0.78^e
WB + SO48	3.26 ± 0.11^c	58.62 ± 3.16^d	32.42 ± 0.45^d
WB + SO72	3.78 ± 0.16^f	65.82 ± 1.56^f	27.88 ± 0.72^b
WB + SO96	3.52 ± 0.14^e	60.32 ± 1.48^e	30.02 ± 0.42^c
WB + SO120	3.34 ± 0.08^d	54.72 ± 1.62^c	35.34 ± 0.52^e

Note: Values are mean ± SD based on 9 technical measurements. Values with different letters in the same column are significantly different (P < 0.05). WB represents the wheat bread, while WB + SO0-120 represents the breads with 0–120 h sprouting time of oats flour addition, respectively. CD: cell density, AF: area fraction.