Loading...
Oat–buckwheat breads – technological quality, staling and sensory properties
Wronkowska, M. Jarmułowicz, A. Lamparski, G. Jeliński, T. Haros, C.M.
Wronkowska, M.
Jarmułowicz, A.
Lamparski, G.
Jeliński, T.
Haros, C.M.
Citations
Altmetric:
Date
2020-11-21
Collections
Files
Loading...
main article
Adobe PDF, 367.32 KB
Research Projects
Organizational Units
Journal Issue
Citation
Wronkowska M, Jarmułowicz A, Lamparski G, Jeliński T, Haros CM. Oat–buckwheat breads – technological quality, staling and sensory properties. Irish Journal of Agricultural and Food Research 2020;59(1):33-41; doi http://dx.doi.org/10.15212/ijafr-2020-0105.
Abstract
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.