publication . Article . 2013

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;
Open Access English
  • Published: 01 Feb 2013 Journal: Journal of Microbiology (issn: 1338-5178, Copyright policy)
  • Publisher: Slovak University of Agriculture
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, lip...
Subjects
Medical Subject Headings: food and beveragesfungidigestive, oral, and skin physiology
free text keywords: oat flours, bread, quality, nutritional value, Microbiology, QR1-502
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