Volume 14, Issue 2 (2012)                   JAST 2012, 14(2): 339-348 | Back to browse issues page

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Peymanpour G, Rezaei K, Sorkhilalehloo B, Pirayeshfar B, Najafian G. Changes in Rheology and Sensory Properties of Wheat Bread with the Addition of Oat Flour. JAST. 14 (2) :339-348
URL: http://journals.modares.ac.ir/article-23-2074-en.html
1- Department of Food Science, Engineering and Technology, University of Tehran, P. O. Box: 31587-77871, Karaj, Islamic Republic of Iran.
2- Cereals Research Department, Seed and Plant Improvement Institute, Karaj, Islamic Republic of Iran.
Abstract:   (4360 Views)
Among cereals, oats are unique for their benefiting from high protein as well as lipid content. However, insufficient gluten content creates a big challenge to making breads out of this kind of cereals. Flour made of one type of bread wheat cultivar plus two types of improved oat lines were employed in this study to make composite oat-wheat flour bread. According to the data obtained from farinograph readings, water absorption capacity and the duration of the dough development increased with an increase in the dough’s proportion of oat. The data obtained from the extensograph readings showed that the dough energy increased but extensibility property decreased with increase in the proportion of oat in the dough. Breads with 10% oat flour were ranked highest by the panelists. However, from a sensory point of view, the 10% formula was found to be inferior to control (bread baked from 100% wheat flour). Overall, considering the substantial nutritional benefits of oat, a certain level of compromise in the sensory properties can be made by offering breads with 20-30% rate of oat content.
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Received: 2011/11/28 | Accepted: 2011/11/28 | Published: 2011/11/28

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