Nutritional, Antioxidant and Sensory Characteristics of Bread Enriched with Wholemeal Flour from Slovakian Black Oat Varieties

Abstract

This paper is a report on the nutritional composition (dry matter, total protein, fat, crude fibre, ash, β-glucan content, and selected mineral compounds), antioxidant (antioxidant activity with the DPPH method and total anthocyanin content), physical properties, and sensory profiles of prepared bread enriched with black oat flours (variety Norik and Hucul) in amounts of 3, 6, and 9%. In the enriched breads (especially with 9% addition), there was a significantly higher (p < 0.05) content of protein (~13.00%), fat (~1.35%), crude fibre (~0.55%), ash (~1.25%), and β-glucan (~0.17%) with comparison to the control bread (12.01%; 0.87%; 0.47%; 0.92%; 0.07%, respectively). Among mineral compounds, the amount of manganese (~73.00 mg/100 g), iron (~45.00 mg/100 g), and calcium (~40.00 mg/100 g) were the highest in enriched breads with 9% of oat flours. In the case of antioxidant potential and total anthocyanin content, the same tendency was observed, and the values obtained were the highest in the case of 9% addition, especially with the Hucul variety (1.98 mg TEAC/g; 21.01 µg/g). The sensory properties of the prepared enriched breads were overall evaluated as good with the best score in smell, taste, colour, and properties of bread crumb (soft and flexible) compared to the control sample. Consumption of enriched breads with black oat can also increase the assortment of bakery products in markets, which is now popular for consumers.

Evaluation of the Possibilities of Using Oat Malt in Wheat Breadmaking

“…The antioxidant activity in bread was closely correlated with the content of total polyphenols content (TP), as reported by researchers [16,49,73,77,81]. The rate of scavenging the DPPH free radical (Table 5) determined in bread with 10% of scalded oat malt flour (SMB) was an average of 1.63 µM Trolox/g d.m., and the antioxidant activity was approx.…”

The Experimental Development of Bread with Enriched Nutritional Properties Using Organic Sea Buckthorn Pomace

“…The AOAC 923.03 [24] method was used to determine the total ash content, which involved burning the samples in a muffle furnace at 550 • C. The value for this parameter was obtained by applying Equation (7).…”

“…Total ash content = (m 2 − m 1 ) × (100/m 0 ) × 100/(100 − w) (7) where m 0 is the mass of the working sample (g), m 1 is calcination crucible mass (g), m 2 is the mass of the calcining crucible and the calcined residue (g), and w is the moisture of the sample (%).…”

“…Bread is a staple food [4,5] and is one of the most consumed foods all over the world [6]. Over the years, studies have been performed for bread enrichment in nutritional composition by adding different flours or ingredients with high amounts of bioactive compounds [7] and health benefits [8].…”

Role of tailored sourdough fermentation in the flavor of wholegrain-oat bread

“…Despite all these potential advantages, only a few studies focused on the role of oat sourdough to enhance 100% oat bread quality, resulting in higher specific volume and softer crumb ( Hüttner et al, 2010 ) and, to the best of our knowledge, no studies have investigated the impact of oat sourdough on flavor formation of oat bread. Up to date, research about the sensory profile of breads containing oats focused mainly on composite wheat-oat blended breads ( Flander et al, 2007 ; Ivanišová et al, 2023 ; Krochmal-Marczak et al, 2020 ), and only a few studies focused on whole-grain oat bread ( Hager et al, 2012 ; Wolter et al, 2014a ).…”