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: BreadOat fractionsQuality evaluation
Language: en
Status of Item: Peer reviewed
Appears in Collections:Agriculture and Food Science Research Collection

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