Effect of White Wheat Flour Substitution with Whole Oat Flour on Physical Properties of Part-Baked Frozen Bread

Majzoobi, M, Raissjalali, A, Jamalian, J and Farahnaky, A 2015, 'Effect of White Wheat Flour Substitution with Whole Oat Flour on Physical Properties of Part-Baked Frozen Bread', Journal of Texture Studies, vol. 46, no. 6, pp. 411-419.


Document type: Journal Article
Collection: Journal Articles

Title Effect of White Wheat Flour Substitution with Whole Oat Flour on Physical Properties of Part-Baked Frozen Bread
Author(s) Majzoobi, M
Raissjalali, A
Jamalian, J
Farahnaky, A
Year 2015
Journal name Journal of Texture Studies
Volume number 46
Issue number 6
Start page 411
End page 419
Total pages 9
Publisher Wiley-Blackwell Publishing
Abstract The objective of this study was to improve the shelf life and nutrition quality of bread by combination of part-baked frozen technology and white wheat flour replacement with 0, 10, 20 and 30% (w/w) of whole oat flour (WOF). Part-baked breads were produced at 200C for 7 min followed by freezing at -18C for 1, 7, 14, 21 and 28 days and re-baking at 230C for 8.5 min. Increasing the level of WOF enhanced water absorption, dough development time and dough softening while reduced dough stability time. Peak viscosity, trough and final viscosities reduced while pasting temperature increased. Baking weight loss increased with frozen storage time but reduced with addition of WOF. Frozen storage time and flour replacement enhanced bread density and firmness. Inclusion of maximum 10% WOF resulted in bread with similar sensory properties to those of control with a minimum shelf life of 28 days at -18C.
Subject Food Processing
Keyword(s) Oat bread
Part-baked frozen bread
Shelf life
DOI - identifier 10.1111/jtxs.12139
Copyright notice © 2015 Wiley Periodicals, Inc
ISSN 0022-4901
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