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• Bread
• Flour
• Oats
• Wheat

Data Owner	Dr Shivani Pathania
Data Owner Email	shivani.pathania@teagasc.ie
Theme	Agriculture
Rights notes	This license enables reusers to distribute, remix, adapt, and build upon the material in any medium or format for noncommercial purposes only, and only so long as attribution is given to the creator. CC BY-NC includes the following elements: BY: credit must be given to the creator. NC: Only noncommercial uses of the work are permitted.
Language	English
Provenance information	+ Particle size distribution Static light scattering was used to determine the particle size distribution using a Mastersizer 3000 (Aero S Unit, Malvern Instruments Ltd., Worcestershire, UK). The particle size of the dry dispersion was estimated using the Mie Theory with a refractive index of 1.52, an absorption of 0.01, and the general-purpose mode. The average of ten spectra was determined for each measurement. For the measurement, an obscuration range of 1-20% was used. All measurements were taken three times. The width of the distribution is measured by span. The smaller the span, the narrower the distribution; Dv[4,3], the volume-weighted mean or mass moment mean diameter; and Dv10, the particle size below which 10% of the sample lies, were used to characterize the flour combinations created. + Proximate composition The moisture content of different oat fractions was determined according to the AACC 14–15A method (2001). Ash content was determined according to the AACC 08-01.01 method (1981). Total nitrogen was determined by using a nitrogen analyzer (FP-328 Leco Instrument, Leco Corporation, USA) following the Dumas principle. A 5.83 conversion factor was used for calculating the total protein content. Fat content was determined according to the AOAC acid hydrolysis method, 922.06 (2005). Total carbohydrate was calculated by difference. + Dough mixing properties The American Association of Cereal Chemists (AACC) 14-15A Method (2001) was used to determine the moisture content of the flours. Rheological properties of dough comprised of wheat flour (control) and the wheat-oat blends subjected to the dual stress of mixing and temperature changes were determined using a Mixolab (Chopin Technologies, Paris, France). The Chopin+ protocol was set up in accordance with the manufacturer's instructions (ICC 173, ICC Standard 2008). Each analysis was performed in triplicate, and mean values were calculated. + Pasting characteristics of flour mixes The pasting qualities of the wheat flour, oat flour, and flour blends were determined using a Rapid Visco Analyzer (RVA), manufactured by Newport Scientific Pty. Ltd., Warri wood, Australia. The water and sample weights were corrected to match the moisture contents of the samples using the Rapid Visco Analyzer universal pasting method (3g sample, 25 ml of water) and moisture correction formulae. After swirling the suspension for 30 seconds, the samples were placed in the equipment's tower. The pasting qualities were determined using conventional Newport Scientific procedures, which included a heating cycle at 50 °C for 1 minute, then heating to 95 °C in 5 minutes, maintaining at 95 °C for 2.5 minutes, and lastly cooling to 50 °C in 5 minutes. The peak viscosity, average viscosity, final viscosity, breakdown, and setback values were determined from the pasting curve using the TCW3.11.298 program. The analysis was performed in triplicate. + Loaf dimensions and colour Three loaves from each bake were chosen at random to compute volume, specific volume, and density using the Volscan Profiler Ceramscan (CRS300C, Stable Micro Systems, Surrey, UK). The color of the loaf crust and crumb was measured with a Chroma meter CR-410 (Konica Minolta, UK) and represented using the L*, a*, and b* color scales. For each bake, three readings were taken from the surface and four readings from the center slices. + Crumb characteristics For the crumb image analysis, three loaves were sliced vertically through the center, with a slice (1 cm thick) cut from each half (6 bread slices). The C-Cell Bread Imaging System (Calibre Instruments Ltd., Warrington, UK) was used to quantify image analysis metrics such as average area of alveoli (gas bubbles), alveoli uniformity, circularity, and number of alveoli. Images were stored in TIFF format for further analysis. A total of 6 images were generated for each formulation (3 breads, 2 slices of each bread). Crumb texture was evaluated using a texture analyzer (TA-XT2i, Stable Microsystems, Surrey, UK) outfitted with a 25 kg load cell and a 20 mm cylindrical probe. The test requirements were as follows: pre-test speed of 2 mm/s, test speed of 1 mm/s, post-test speed of 5 mm/s, sample compression set to 40%, and double compression (with a 30 s delay between cycles). The experiment used 6 centered 1 cm slices (2 duplicates for each loaf). After 24 hours of baking, the test was carried out. + β-glucan analysis The samples, which included flour blends (db.) and loaves with varying levels of oat flour substitution, were powdered to pass a 500 µm screen using a Fritsch pulverisette 14w (Fritsch GmbH Idar Oberstein, Germany). The total β-glucan was determined using an assay kit received from Megazyme International Ltd. (Bray, Ireland) that adheres to AOAC method 995.16. + Determination of glucose/ fructose The AOAC 999.03 method was used to analyse fructose using selective enzymatic hydrolysis and spectrophotometry. The steps taken in this experiment were the same as those previously carried out by (Krivorotova & Sereikaite, 2014). Carbohydrates are extracted, followed by selective digestion of sucrose, maltose, and maltodextrin (sucrase/maltase) and fructans (fructanase). The resultant fructose and glucose products are spectrophotometrically evaluated by a colorimetric reaction system (hexokinase/phosphoglucose isomerase/glucose 6-phosphate dehydrogenase). The technique was carried out using a commercially available kit as directed by the manufacturer (Megazyme Fructose HK Assay Kit; Megazyme International Ireland Ltd., Wicklow, Ireland). + Processing and analysis scripts All processing of data calculations and analysis of data was performed in XLSATAT. All scripts are elaborately commented, describing each different step taken and the reason for the step. + Figures and tables All figures and tables were created through Excel and XLSTAT. Refer to the XLSTAT for detailed information within the script. This section should include all information on how the data was collected or generated, thus making it possible for a future user to determine if the dataset can be used for his/her purpose.
High Value Dataset (HVD)	No