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vol. 16, nr. 2 (2010)
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The influence of an addition of oat flakes on the quality of dough and of wheat bread
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Małgorzata Sobczyk 1, Tadeusz Haber2, Karolina Witkowska1
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1 Faculty of Food Science, Division of Cereal Technology, Warsaw University of Life Sciences ul. Nowoursynowska 159c, 02-787 Warszawa |
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2 Institute of Food Technology and Human Nutrition The State College of Computer science and Business Administration in Lomża ul. Akademicka14, 18-480 Łomża |
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vol. 16 (2010), nr. 2,
pp. 423-433
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abstract:
The aim of this work was to analyse the influence of the addition of milled and unmilled instant oat flakes on the quality of dough and wheat bread. The research was carried out on pure wheat flour and on mixtures of wheat flour and oat flakes; oat flakes, both milled and unmilled, were added in the amount of 5, 10 and 15%. The basic physical and chemical characteristics of wheat flour type 550 were examined. Moreover, the study included a pharinographic analysis and an estimation of falling number for wheat and wheat-oat bread. It was found that together with the growth of the addition of oat flakes the flour water absorption and falling number increased. Next, a trial baking was conducted using the monophase method. It was observed that increased rate of oat flakes addition caused a decrease in volume of the obtained bread. The bread was stored for 24 and 72 hours. During the storage a test was performed assessing the changes of the bread crumb. It was noted that the addition of both milled and unmilled express oat flakes did not cause any statistically significant changes in the crumb after the 24h storage in relation to the wheat bread; only the addition of 5% of milled oat flakes produced a 37% decrease of the crumb hardness. Longer storage caused an increase of crumb hardness; however, it was lesser than for the control sample and statistically significant.
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keywords:
wheat bread, oat flakes, texture
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original in:
Polish
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