Effect of oat wholemeal added on quality profile of wheat bread | Wplyw dodatku razowki owsianej na cechy jakosciowe chleba pszennego
2011
Kasprzak, M. | Rzedzicki, Z. | Sykut-Domanska, E.,Uniwersytet Przyrodniczy, Lublin (Poland). Zakład Inzynierii i Technologii Zboz
The objective of the study was to determine the effect of oat wholemeal component on the course of technological processes of wheat bread and baking(yield of dough, yield of bread, oven loss, and total baking loss); on the physical properties of bread (volume of 100g of bread, crumb porosity, WAI value, and WSI value); on the sensory parameters and chemical composition of bread (moisture, content of mineral compounds in the form of ash, protein, acid detergent fibre (ADF), acid detergent lignin (ADL), cellulose (CEL), insoluble (IDF) fibre, soluble (SDF) fibre, and total dietary fibre (TDF). The study showed that the max 12 percent addition of oat wholemeal may be a very good protein carrier of protein and dietary fibre in the traditional white wheat bread. The wheat and oat bread baked was characterized by very low values of water solubility index (WSI) of dry matter (4,84-8,53 percent d. m.), and high contents of protein and dietary fibre
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