2.4.1. Series Meals of RPG Bread Study
TA.XT
SEPARATION, SECONDARY, MINOR
The bread was prepared at the Recovery Plus Nutritional Science Laboratory. The steps of preparation included the weighing of the dry and wet ingredients for later use. RPG dietary fiber or pectin was added to the dry ingredients; after mixing all the ingredients, the dough was kneaded. After the dough underwent the processes of relaxation, separation, secondary relaxation, shaping, and proofing, it was baked in the oven at 180 °C for 18 min and then cooled down to obtain the test bread.Textural analysis of each dough and bread sample was carried out using a TA.XT plus Texture Analyzer (Stable Micro Systems, Godalming, UK) according to a previously reported method with minor modifications [Moisture content was analyzed following the ICC standard method ICC 110/1 (ICC, 1994). The specific volume (mL/g) of each bread sample was measured and calculated using a previously reported method [The bread used in B_C, B_Int0, and B_RPG was analyzed for nutrients, sensory evaluation, moisture content, and TPA texture analysis. The meals set up in each group were required to start at the specified time. The information on the meals in each group is shown in 