Jump to Main Content
- Raiss Jalali, Aida, et al. Show all 3 Authors
- Journal of food quality 2016 v.39 no.6 pp. 620-626
- absorption; adverse effects; antioxidants; bakery industry; beta-glucans; chewiness; cohesion; color; dough; dough development; hardness; oat flour; sensory properties; storage time; wheat flour
- ... Whole oat flour (WOF) is known for high β‐glucan and antioxidant content. The main purpose of this study was to replace white wheat flour with WOF at different levels of 0, 10, 20 and 30% in production of bread using part‐baking technology. Dough properties (using farinograph) and physical characteristics of full‐baked breads stored for 1 h and 72 h at 20C were studied. Increases in water absorpti ...