Effects of oat bran on wheat dough and bread quality
Alicja Kawka
food_sc@up.poznan.plInstytut Technologii Żywności Pochodzenia Roślinnego, Akademia Rolnicza im. A. Cieszkowskiego w Poznaniu (Poland)
Tomasz Kroll
Instytut Technologii Żywności Pochodzenia Roślinnego, Akademia Rolnicza im. A. Cieszkowskiego w Poznaniu (Poland)
Abstract
White wheat flour was substituted with up to 40% of oat bran to determine the effects on dough and bread quality. Physical dough properties of the wheat flour and the oat-wheat blends were determined with a Brabender farinograph by the constant flour weight. The wheat and wheat-oat breads were produced by one-stage method and oat bran ‘soak-stage’ method, respectively. 20%–40% of oat bran in flour blends increased water absorption, improved dough development, dough stability and mixing tolerance index as the amounts of oat bran in the blends increased. Oat bran in dough mass increased dough yield and decreased fermentation of dough pieces compared with the wheat dough. Replacing up to 40% of wheat flour with oat bran decreased the loaf volume. The decrease probably resulted from the lower gas retention rather than gas production. The higher moisture and acidity of wheat-oat crumb were found. Some differences in scores for overall acceptability of breads containing oat bran were observed.
Keywords:
oat bran, physical properties of dough, wheat bread quality, wheat-oat breadReferences
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Authors
Alicja Kawkafood_sc@up.poznan.pl
Instytut Technologii Żywności Pochodzenia Roślinnego, Akademia Rolnicza im. A. Cieszkowskiego w Poznaniu Poland
Authors
Tomasz KrollInstytut Technologii Żywności Pochodzenia Roślinnego, Akademia Rolnicza im. A. Cieszkowskiego w Poznaniu Poland
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