Changes in the quality of wheat flour bread after adding oat and buckwheat flour
2001
Skore, D. (Latvia Univ. of Agriculture, Jelgava (Latvia). Faculty of Food Technology. Dept. of Food Technology)
More and more people looking for healthy foods. Because researchers in nourishment to look for new possibilities in breadmaking. One of the possibilities is to substitute wheat flour by oat or buckwheat flour in bread products. Bread quality is characterized by sensory properties: taste, smell, flavour and texture. Hardiness, elasticity and gumminess are important indices of bread texture. The purpose of our work is to determine the changes in the bread texture of mix flour sample. Samples were prepared to substitute wheat at 10% and 15% or by at 10% and 25%. The wheat flour was used as a control. The experiments were made in the pilot Laboratory of I.A.T.A. in Spain, using AACC methods. Output data show that substitution buckwheat flour has improved the texture of bread, but substitution of oat flour has impaired the properties of texture.
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