Effect on bread properties of partial substitution of wheat flour with oat flour and flour from oat grain germinated in the light or dark

Abstract

Summary Native oat flour (NOF), light‐germinated oat flour (LOF), and dark‐germinated oat flour (DOF) were used to replace a portion of wheat flour to make bread. Adding 10% (w/w) oat flour contributed to a lower specific volume and darker crust and crumb than control, while light treatment during germination, significantly affected these three indices. Adding oat flour increased the hardness and chewiness values of bread crumbs by nearly 1–2‐fold compared to the control. Adding oat flour especially germinated oat flour significantly increased the bio‐accessible polyphenol content of bread. Compared to the control, the predicted glycaemic index (pGI) value of oat bread was substantially lower. Adding oat flour especially germinated oat flour to bread has the potential to increase bio‐accessible phenolic content and decrease pGI value, but the successful application requires further studies to optimise formulation considering the poor textural characteristics.

Effect of partial substitution of wheat flour by pituca (Colocasia esculenta) puree on the quality of french type bread

“…Salazar et al (2015) obtuvieron pasta tipo tallarín sustituyéndola con 15% por harina de Cyclanthera pedata siendo favorable sensorialmente. Por otro lado, agregar harina de avena germinada en la elaboración de panes tiene el potencial de aumentar el contenido fenólico bioaccesible y disminuir el valor pGI (He et al, 2023), así mismo reemplazar a la harina de trigo con proteína de pescado en polvo al 3% se obtuvieron panes sin ningún impacto negativo (Seyed & Mahsa, 2022); Los cupcakes obtenidos con sustitución parcial de harina de trigo por harina de soya hasta un 10% no alteraron significativamente la calidad sensorial y fue buen aportante en proteínas (Paucar-Menacho et al, 2016). Gutierrez-Castillo et al (2022), empleando granos andinos (quinua y tarwi), demostraron ser adecuados para elaborar panes de buena calidad tecnológica y mejorando su perfil nutricional, agregándoles valor a estas harinas ancestrales subutilizadas.…”