The comparison of quality and chemical composition of breads baked with residual and commercial oat flours and wheat flour
Dorota Litwinek , Halina Gambuś , Gabriela Zięć , Renata Sabat , Anna Wywrocka-Gurgul , Wiktor Berski
AbstractThe aim of the present work was to compare the quality and nutritional value of breads with 50% addition of oat flours of different origin (commercial and residual – a by-product obtained during production of β-glucan preparation) to standard wheat bread. Commercial wheat and oat flours and residual oat flour, as well as wheat and 50/50% wheat/oat breads were used as material in this research. Quality of breads was evaluated by their volume, baking yield and total baking loss. Bread crumb texture profile was analyzed by texture analyzer TA.XT Plus. Organoleptic assesment was performed by 15 skilled pearson‘s panel. Moreover both in flours and breads protein, lipids, mineral compounds, dietary fiber (soluble and insoluble fraction) and β-glucans content were analyzed by AOAC methods.
|Journal series||The Journal of Microbiology, Biotechnology and Food Sciences, ISSN 1338-5178, (B 7 pkt)|
|No||Special issue 1 part B|
|Publication size in sheets||0.5|
|Keywords in English||oat flours, bread, quality, nutritional value|
|ASJC Classification||; ; ;|
|Internal identifier||WTŻ/P/37/2013; WTŻ/4/4|
|Citation count*||4 (2016-09-15)|
|Projekt||3316/B/P01/2011/40. „The possible ways of residual oat flour application in baked products, extrudates and food thickeners.“|
* presented citation count is obtained through Internet information analysis and it is close to the number calculated by the Publish or Perish system.