Effects of Steaming, Microwaving, and Hot-Air Drying on the Physicochemical Properties and Storage Stability of Oat Bran

Table 2

Effects of different processing methods on the gelatinisation properties of oat bran.

Sample	Peak viscosity (MPa·s)	Trough viscosity (MPa·s)	Breakdown (MPa·s)	Final viscosity (MPa·s)	Setback (MPa·s)
OB	827.00 ± 48.00b	723.50 ± 8.50b	103.5 ± 39.5c	1518.00 ± 8.6a	794.5 ± 77.5a
S-OB	733.50 ± 27.50b	642.24 ± 24.00c	91.5 ± 1.5c	805.5 ± 17.5c	163.5 ± 6.5c
W-OB	1064.00 ± 4.00a	860.9 ± 8.5a	203.1 ± 4.5a	1704.75 ± 45.75a	843.85 ± 37.25a
HA-OB	1000.00 ± 5.89a	864.5 ± 6.5a	135.5 ± 6.9ab	1313.00 ± 15b	448.50 ± 21.50b

Means within the same column that do not share a superscript letter or letter are significantly different ().