Oat–buckwheat breads – technological quality, staling and sensory properties

The technological and sensory properties and the staling of breads made from oat flour (OF) and buckwheat flour (BF) were analysed. Significant differences in protein and ash content were found in the experimental breads due to significant differences in the composition of the BF and OF used. As the...

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Bibliographic Details
Published inIrish journal of agricultural and food research Vol. 59; no. 1; pp. 33 - 41
Main Authors Wronkowska, M., Jarmułowicz, A., Lamparski, G., Jeliński, T., Haros, C.M.
Format Journal Article
LanguageEnglish
Published TEAGASC-Agriculture and Food Development Authority ("TEAGASC") 01.01.2020
Compuscript Ltd
Subjects
bread
buckwheat
differential scanning calorimetry
oats
Original Study
sensory analysis
staling
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Summary:The technological and sensory properties and the staling of breads made from oat flour (OF) and buckwheat flour (BF) were analysed. Significant differences in protein and ash content were found in the experimental breads due to significant differences in the composition of the BF and OF used. As the proportion of BF in the recipe increased, a deterioration in the technological properties of the dough and bread as well as an increase in the crumb hardness were observed. The presence of OF in the recipe increased the bread volume, significantly enhanced the lightness of the crust and crumb and improved the overall sensory quality. The OF used in the recipe decreased the starch retrogradation enthalpy value, which is strongly related to a delay in bread staling. The proposed bakery products can be attractive to consumers who are looking for new food products.
ISSN:0791-6833
2009-9029
2009-9029
DOI:10.15212/ijafr-2020-0105