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

Abstract

The 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.
Author Dorota Litwinek (FoFT / DoToC)
Dorota Litwinek,,
- Department of Technology of Carbohydrates
, Halina Gambuś (FoFT / DoToC)
Halina Gambuś,,
- Department of Technology of Carbohydrates
, Gabriela Zięć (FoFT / DoToC)
Gabriela Zięć,,
- Department of Technology of Carbohydrates
, Renata Sabat (FoFT / DoToC)
Renata Sabat,,
- Department of Technology of Carbohydrates
, Anna Wywrocka-Gurgul (FoFT / DoToC)
Anna Wywrocka-Gurgul,,
- Department of Technology of Carbohydrates
, Wiktor Berski (FoFT / DoToC)
Wiktor Berski,,
- Department of Technology of Carbohydrates
Journal seriesThe Journal of Microbiology, Biotechnology and Food Sciences, ISSN 1338-5178, (B 7 pkt)
Issue year2013
Vol2
NoSpecial issue 1 part B
Pages1734-1743
Publication size in sheets0.5
Keywords in Englishoat flours, bread, quality, nutritional value
ASJC Classification1312 Molecular Biology; 2404 Microbiology; 1106 Food Science; 1305 Biotechnology
URL http://www.jmbfs.org/wp-content/uploads/2013/06/72_jmbs_litwinek2_fbp_f.pdf
Internal identifierWTŻ/P/37/2013; WTŻ/4/4
Languageen angielski
Score (nominal)7
Score sourcejournalList
Citation count*4 (2016-09-15)
Additional fields
Projekt3316/B/P01/2011/40. „The possible ways of residual oat flour application in baked products, extrudates and food thickeners.“
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* presented citation count is obtained through Internet information analysis and it is close to the number calculated by the Publish or Perish system.
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