Volume 10, Issue 2 (summer 2006)
jwss 2006, 10(2): 233-245 |
Back to browse issues page
Download citation:
BibTeX | RIS | EndNote | Medlars | ProCite | Reference Manager | RefWorks
Send citation to:
BibTeX | RIS | EndNote | Medlars | ProCite | Reference Manager | RefWorks
Send citation to:
M. Salehifar, M. Shahedi, Gh. Kabir. Studies on the Effects of Oat Flour and Added Fat on the Organoleptic Properties and Staling of the Bread . jwss 2006; 10 (2) :233-245
URL: http://jstnar.iut.ac.ir/article-1-556-en.html
URL: http://jstnar.iut.ac.ir/article-1-556-en.html
Abstract: (22888 Views)
Bread is widely consumed as a staple food all over the world. The major ingredient of bread is wheat flour which suffers of a couple of shortcomings, such as essential amino acids. To overcome of this problem, a great deal of attention has been made by fortification of bread with different cereal and legume flours. In this study, wheat flour was replaced with 0, 10, 20, 30 and 40% of oat flour to investigate of its effects on dough texture and sensory attributes at room and lower temperatures for 0, 24, 48, 72 h in improved and unimproved breads. Improved formula containing levels of blanched oats, 1.5% fat and 60 ppm ascorbic acid. Addition of oat flour improved bread shelf life. Breads baked with up to 20% oat flour, were considered to be stable along over the time as indicated by sensory evaluation. Samples substituted with 30% and 40% oat flour had the high intensities of bitterness.
| Rights and permissions | |
 | This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License. |
