Beta glucan rolls

Instructions to follow:
I would like you to write an result and discussion part to the journal article from Food Science filed titled:
The application of different particle size of dietary fiber with beta-glucan fraction in wheat rolls production
Please write:

• Description of results from the attachment (detailed): 1000 words
• Discussion of the results (looking for answer why such results were observed) with at least 20 references – no older than 5 years: 1000 words
SAMPLE HOW TO WRITE SUCH ARTICLE:
The dough with smaller diameter of fiber particle had higher values of storage modulus (G’) – from … to … Pa and significantly higher that control dough (… Pa). According to Somebody et al. (2013) it could be caused due to higher water uptake by dietary fiber with smaller particles thanks to larger surface development. Similar results were observed by Somebody et al. (2014) with bread with beta-glucan from barley but were not observed by Somebody et al (2012) with beta-glucan from yeast which could lead to conclusion that the glycosidic bonds 1,3-1,4 were mainly responsible for making the dough stiffer. The observed values of loss modulus (G”) … etc. etc.

Please devide the article in such parts:
• Rheological parameters – describe results: G’ [Pa] G” [Pa] G* δ [°] η [Pa] γ [-]
• Color parameters – describe results: L* a* b*
• Texture Profile Analysis – FIRMNESS (N) GUMMINESS [N] SPRINGINESS [-] CHEWINESS[N]
• Vield and volume – Yield and Volume
• Sensorical parameters – Crumb colour Crust colour Flavour Softness Porosity Overall quality
• Chemical parameters: TDF and Beta-glucan
DISCUSS EACH PARAGRAPH WITH OTHER AUTHORS
Writer MUST work like this – look at the table with my results, then describe them showing tendencies etc., then look in the database for other articles like mine and compare the results. EVERY PARAMETER from the yellow row from my table MUST BE done like this.

LOOK IN THE PDF FROM ATTACHMENT – there is a article. You should write like this describing my rsults.