17362
The reducing power of the oat blended flour was higher than the wheat flours and ranged from 8 . 0 to 15 . 5 mu mol AAE / g and was further increased upon baking .
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Please list all entity words in the text that fit the category.Output format is "type1: word1; type2: word2". 
Option: Chemical 
Text: {0} 
Answer:
 None