Effect of oat Wholemeal Added on Quality Profile of Wheat Bread

Abstract

The objective of the study was to determine the effect of oat wholemeal component (SAM & STH 6905 oats cultivars) on the course of technological processes of wheat bread making & baking (yield of dough, yield of bread, oven loss, and total baking loss); on the physical properties of bread (volume of 100 g 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% addition of oat wholemeal may be a very good protein carrier of protein and dietary fibre in the traditional white wheat bread. The wheat & oat bread baked was characterized by very low values of water solubility index (WSI) of dry matter (4.84 -8.53 % d.m.), and high contents of protein and dietary fibre.