The use of products of milled naked oat in baking bread
Halina Gambuś
ktw@urk.edu.plKatedra Technologii Węglowodanów, Akademia Rolnicza w Krakowie (Poland)
Elżbieta Pisulewska
Katedra Szczegółowej Uprawy Roślin, Akademia Rolnicza w Krakowie (Poland)
Florian Gambuś
Katedra Chemii Rolnej, Akademia Rolnicza w Krakowie (Poland)
Abstract
The quality of wheat bread and ageing process after the addition to flour of different amounts (3, 5, 10%) of oat bran or oat flour, obtained by laboratory milling of naked oat (var. Akt) were evaluated. Both, loaves with oat bran and with oat flour have been qualified as I class in sensory analysis. The addition of bran in the amount of 3 and 5% had no essential effect on crumb hardness, as compared to standard bread, whereas the same amount of oat flour slightly increased the hardness in the day of baking. The content of dietary fibre was higher in bread with bran than in standard bread. The presence of oat products in wheat bread resulted in increasing the level of micro- and macroelements. Oat bran were found to be a more valuable technological additive than oat flour in relation both to the quality and nutritional value of wheat bread. Based on the opinions of consumers, the 5% additive of oat bran can be recommended to be applied at baking wheat bread.
Keywords:
quality of bread, oat flour, oat bran, naked oat, nutritional value of breadReferences
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Authors
Halina Gambuśktw@urk.edu.pl
Katedra Technologii Węglowodanów, Akademia Rolnicza w Krakowie Poland
Authors
Elżbieta PisulewskaKatedra Szczegółowej Uprawy Roślin, Akademia Rolnicza w Krakowie Poland
Authors
Florian GambuśKatedra Chemii Rolnej, Akademia Rolnicza w Krakowie Poland
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Copyright (c) 2003 Halina Gambuś, Elżbieta Pisulewska, Florian Gambuś
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