EFFECT OF WHEAT FLOUR SUPPLEMENTATION WITH OAT PRODUCTS ON DOUGH AND BREAD QUALITY

Abstract

The paper determines the effect of adding oat flour, bran and flakes on the properties of wheat flour, wheat-oat dough and bakery products. In the study, two wheat flours of different qualities were used as test samples. The mixtures were prepared by replacing wheat flour with 5, 10, 15 and 20% oat products. The mixtures were analyzed for wet gluten content, sedimentation value, farinographic parameters and subjected to baking tests. Increasing the percentage of oat products in the mixtures was largely responsible for decreasing the sedimentation value and the amount of wet gluten leached from the mixtures. Water uptake, increased as replacement with oat product increased. In contrast to oat flour, the presence of oat bran and flakes in the dough contributed to increased picking time and had a better effect on dough extensibility. Wheat-oat dough and bread containing 5 and 10% oat products were characterized by rather good quality, while oat bran and flakes had a more favorable effect on their quality than oat flour.