The effect of adding oat flour on the nutritional and sensory quality of wheat bread

Abstract

PurposeFlour from oat grain is characterised by a high content of protein and β-glucans, with a favourable amino acid composition and a substantial content of fat, including unsaturated fatty acids. Additives to bread that enrich its nutritional value can worsen physical properties. It is important to know how to develop recipes for healthy bread based on wheat flour, with the appropriate addition of oat flour. The purpose of this study was to determine the influence on the physical properties of bread made of wheat flour, following the addition of oat flour. The purpose was also to find a recipe for a new product with higher nutritional value, which would then be acceptable for consumers.Design/methodology/approachIn addition to wheat flour, flour made of oat grains, obtained from the naked Nagus variety (hulless oat), was added. The flour was analysed for moisture, dry matter, proteins and β-glucans, as well as total dietary fibre − soluble and insoluble. The dough was made with wheat flour according to a recipe, which included yeast, salt and water as well as extra oat flour in various proportions − 15, 25 and 30%, respectively. The bread was baked using a direct single-phase method developed by the Baking Institute in Berlin. Both the physicochemical and sensory evaluation were carried out on the bread.FindingsThe recipe for wheat bread that included 15% proportion of oat flour supplement was found to be the most acceptable in both the sensory (n = 30) and qualitative evaluation and would be suitable to produce nutritious bread. The use of 25% and 30% additions of oat flour resulted in a reduction in bread weight, volume and yield, which ultimately lead to an increase in overall baking losses.Originality/valueThis study proved that 15% oat flour could be used as an optimum addition for the production of wheat-oat bread. This bread may lead to a new assortment of bakery products with pro-health properties.

Quality Assessment of Wheat Bread Incorporating Chia Seeds

“…Dough chunks, ready-made loaves of bread and the breads cooled down after 24 h were weighed [22]. The volume of bread was determined with the Sa-Way apparatus (Sadkiewicz Instruments, Poland) according to AACC Method No.…”

“…The following texture parameters were determined: hardness (N), cohesiveness (−), elasticity (−), chewiness (mJ) and springiness (mm) [22]. All parameters were determined in three replications, for each type of bread.…”

Oyster shell powder (Crassostrea gasar): evaluation of its potential as a natural and sustainable source of calcium in bread

“…The addition of flour and residues to food products, such as bread and cakes, in higher concentrations causes changes in their physical and sensory properties, such as volume reduction and damage to the texture of the final product, which may reflect on the acceptability of panelists (Huang and Yang, 2019;Khoozani et al, 2020;Krochmal-Marczak et al, 2020). The effect of the addition of OSP on physical properties in the bread was not assessed.…”

The Quality of Wheat Bread With Ultrasonicated and Fermented By-Products From Plant Drinks Production

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