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START readme
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The readme file is a document that accompanies the dataset. It provides an explanation of the dataset, 
making the dataset understandable and reusable. 

This document explains the different sections of the readme template. 
Some sections may not be applicable to your dataset; you can delete  these sections from the file. 
Save the template as README.txt. 


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## Title
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"Data underlying the publication [Structure-function relationship of oat flour fractions when blended with wheat flour: instrumental and nutritional quality characterization of resulting breads]"]


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## Methods and Materials
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# Introduction
The aim of this study was to investigate the combinations of oat and wheat flour breads and to compare the 
structural-functional properties (particle sizes and substitution levels) of the oat flour fractions and their 
flour blends with the instrumental dough rheology, baking, and nutritional characteristics of the resulting bread produced.
 Furthermore, multi-criteria decision analysis was used to identify the best bread formulation with enhanced nutritional 
and textural properties.

# Measurements

+ 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. 



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## Software, and Code
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Software Required:

XlSTAT software
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## FileFormats
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 .csv format


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## CodeBook
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## Other
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[describe any other attention points that will help understandability of your data package; delete this 
explanation]


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END readme
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