The effect of adding oat flour on the nutritional and sensory quality of wheat bread

• Published in: British food journal (1966) Vol. 122; no. 7; pp. 2329 - 2339
• Main Authors: Krochmal-Marczak, Barbara, Tobiasz-Salach, Renata, Kaszuba, Joanna
• Format: Journal Article
• Language: English
• Published: Bradford Emerald Publishing Limited 11-06-2020; Emerald Group Publishing Limited
• Subjects: Additives; Amino acid composition; Amino acids; Bakery products; Baking; Bread; Crop production; Diet; Dietary fiber; Dough; Dry matter; Fatty acids; Fermentation; Flour; Glucans; Grain; Laboratories; Methods; Nutritive value; Oats; Physical properties; Proteins; Quality; Recipes; Sensory evaluation; Sensory properties; Wheat; Yeasts; β-Glucan; Poland; Sweden; Oat-wheat bread; New product; Nutrition; Oat flour; Sensory evaluation; Baking properties; glucans
• ISSN: 0007-070X; 1758-4108
• DOI: 10.1108/BFJ-07-2019-0493

PurposeFlour from oat grain is characterised by a high content of protein and β-glucans, with a favourable amino acid composition and a substantial content of fat, including unsaturated fatty acids. Additives to bread that enrich its nutritional value can worsen physical properties. It is important to know how to develop recipes for healthy bread based on wheat flour, with the appropriate addition of oat flour. The purpose of this study was to determine the influence on the physical properties of bread made of wheat flour, following the addition of oat flour. The purpose was also to find a recipe for a new product with higher nutritional value, which would then be acceptable for consumers.Design/methodology/approachIn addition to wheat flour, flour made of oat grains, obtained from the naked Nagus variety (hulless oat), was added. The flour was analysed for moisture, dry matter, proteins and β-glucans, as well as total dietary fibre − soluble and insoluble. The dough was made with wheat flour according to a recipe, which included yeast, salt and water as well as extra oat flour in various proportions − 15, 25 and 30%, respectively. The bread was baked using a direct single-phase method developed by the Baking Institute in Berlin. Both the physicochemical and sensory evaluation were carried out on the bread.FindingsThe recipe for wheat bread that included 15% proportion of oat flour supplement was found to be the most acceptable in both the sensory (n = 30) and qualitative evaluation and would be suitable to produce nutritious bread. The use of 25% and 30% additions of oat flour resulted in a reduction in bread weight, volume and yield, which ultimately lead to an increase in overall baking losses.Originality/valueThis study proved that 15% oat flour could be used as an optimum addition for the production of wheat-oat bread. This bread may lead to a new assortment of bakery products with pro-health properties.