A Note on the Evaluation of Wheaten Breads Containing Oat Flour or Oat Flakes
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|Title:||A Note on the Evaluation of Wheaten Breads Containing Oat Flour or Oat Flakes||Authors:||Gormley, T. R. (Thomas Ronan); Morrissey, A.||Permanent link:||http://hdl.handle.net/10197/6902||Date:||1993||Online since:||2015-09-07T14:17:22Z||Abstract:||The effect of inclusion of oat fractions on bread quality was evaluated. An oat flour inclusion of about 10% (as a partial replacement for the soft white flour) proved optimum for brown soda breads and enhanced crust colour and crumb softness. In yeasted white breads, an oat flake inclusion rate of 5% (in addition to the wheaten flour) was optimum and gave bread with an enhanced loaf volume and a softer, creamier crumb in the presence of added gluten. In the absence of added gluten, the addition of oat flakes caused crumb hardening and a reduction in loaf volume in yeasted white breads.||metadata.dc.description.othersponsorship:||Mr. J. Flahavan of E. Flahavan and Sons Limited||Type of material:||Journal Article||Publisher:||Teagasc||Journal:||Irish Journal of Agricultural and Food Research||Volume:||32||Start page:||205||End page:||209||Keywords:||Bread; Oat fractions; Quality evaluation||Language:||en||Status of Item:||Peer reviewed|
|Appears in Collections:||Agriculture and Food Science Research Collection|
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