Quality Characteristics of Bread Added with Oat Flours

Lee, Na Young; Ha, Ki-Young

doi:10.7740/kjcs.2011.56.2.107

Cited by 3 publications

(2 citation statements)

References 15 publications

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“…This parameter indicates the degree of luminosity of these samples and the closer to 100, the closer to the white color of the flour. The results for coloring these flours are in accordance with previous reports in the literature (Lee & Ha, 2011;López et al, 2004;Pérez et al, 2013).…”

Section: Flour Characteristicssupporting

confidence: 92%

Physicochemical, technological, and sensory characteristics of fresh multigrain pasta: A multicomponent mixture experiments approach

Filho

Santos

Silva

et al. 2021

J Food Process Preserv

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Pasta is a popular food throughout the world and its quality can be measured mainly by its appearance, taste, and texture. The aim of this work was first to produce fresh multigrain pasta with a maximization of the sensorial properties and then evaluate the effects of the unconventional flours (rice, oat, and soy) on the physicochemical properties and sensory profile. Soy flour alone contributed to most modifications, such as an increase in yellow color (8.9-13.5, b* parameter), a decrease in the homogeneous appearance, texture (4.4-1.7 N), and cooking time (13 to 8.3 min). However, the mixture of the three flours contributed to increasing the sensorial hardness (2.1-4.1), making it more al dente as expected for fresh pasta. Fresh pasta with a mixture of rice, oat, and soy flour improves the nutritional value of the pasta in relation to control, increasing the protein (17.8 to 32.6 g/100 g) and ash (2.5 to 2.9 g/100 g) contents, and reducing the content of carbohydrates (77.6 to 62.4 g/100 g). In addition, the lipid (1.95 and 2.0 g/100 g), and caloric values (399.6 and 398.3 kcal) remained the same for fresh control and enriched pasta, respectively. Novelty impact statement:• The incorporation of unconventional flours can be used as a vehicle to provide important nutritional components;• Soy flour contributed with the yellow color of fresh multigrain pasta;• Fresh multigrain pasta can be more al dente as expected for fresh pasta.

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Section: Flour Characteristicssupporting

confidence: 92%

Physicochemical, technological, and sensory characteristics of fresh multigrain pasta: A multicomponent mixture experiments approach

Filho

Santos

Silva

et al. 2021

J Food Process Preserv

View full text Add to dashboard Cite

show abstract

“…In other studies, different authors for β‐glucan‐containing barley flour substituted with wheat flour (Gill et al., 2002; Skendi et al., 2010; Sullivan et al., 2010) reported similar results. Lee and Ha (2011) also documented a reduction in crumb L * value upon the addition of high particle‐size fiber fractions in bread products.…”

Section: Resultsmentioning

confidence: 94%

Structure‐function relationship of oat flour fractions when blended with wheat flour: Instrumental and nutritional quality characterization of resulting breads

Rashed,

Pojić,

McDonagh

et al. 2024

Journal of Food Science

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The present work investigated the structure‐function relationship of dry fractionated oat flour (DFOF) as a techno‐functional ingredient using bread as a model system. Mechanically, DFOF fractions (F), that is, F1: <224 µm, F2: 250–280 µm, F3: 280–500 µm, F4: 500–600 µm, and whole oat flour (F5) were blended with white wheat flour at 10%, 30%, and 50% substitution levels for bread making. The blended flours, doughs, and bread samples were assessed for their techno‐functional, nutritional, and structural characteristics. The results of Mixolab and the Rapid Visco Analyzer show that the 50% substituted F3 fraction exhibits the highest water absorption properties (69.53%), whereas the 50% F1 fraction exhibits the highest peak viscosity of the past slurry. Analysis of bread samples revealed a lower particle size of DFOF fractions and higher supplementation levels, increased β‐glucan levels (0.13–1.29 g/100 bread (db), reduced fermentable monosaccharides, that is, glucose (1.44–0.33 g/100 g), and fructose (1.06–0.28 g/100 g). The effect of particle size surpassed the substitution level effect on bread volume reduction. The lowest hardness value for F1 is 10%, and the highest value for F2 is 50%. The total number of cells in the bread slice decreased from the control to the F4 fraction (50%). Multi‐criteria analysis indicated that DFOF fractions produced breads with similar structure and higher nutritional value developed from white wheat flour.Practical ApplicationThe use of mechanically fractionated oat flours fractions in white wheat flour breads can improve the nutritional profile without affecting the physical properties of the bread product. Based on the oat flour fractions, bakers and food processing companies can tailor the bread formulations for high β‐glucan, high fiber, and low reduced sugar claims.

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

et al. 2023

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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.

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Quality Characteristics of Bread Added with Oat Flours

Cited by 3 publications

References 15 publications

Physicochemical, technological, and sensory characteristics of fresh multigrain pasta: A multicomponent mixture experiments approach

Physicochemical, technological, and sensory characteristics of fresh multigrain pasta: A multicomponent mixture experiments approach

Structure‐function relationship of oat flour fractions when blended with wheat flour: Instrumental and nutritional quality characterization of resulting breads

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

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