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...

Descripción completa

Detalles Bibliográficos
Autores: Wronkowska, M., Jarmulowicz, A., Lamparski, G., Jeliński, T., Haros, Monika
Tipo de recurso: artículo
Estado:Versión publicada
Fecha de publicación:2020
País:España
Institución:Consejo Superior de Investigaciones Científicas (CSIC)
Repositorio:DIGITAL.CSIC. Repositorio Institucional del CSIC
OAI Identifier:oai:digital.csic.es:10261/256302
Acceso en línea:http://hdl.handle.net/10261/256302
Access Level:acceso abierto
Palabra clave:Buckwheat
Oat
Flour
Bread
id ES_43ec67aa6cdfd42399a9d6a282f4f626
oai_identifier_str oai:digital.csic.es:10261/256302
network_acronym_str ES
network_name_str España
repository_id_str
spelling Oat-buckwheat breads - technological quality, staling and sensory propertiesWronkowska, M.Jarmulowicz, A.Lamparski, G.Jeliński, T.Haros, MonikaBuckwheatOatFlourBreadThe 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.This research was supported by statutory funding from the Department of Chemistry and Biodynamics of Food of the IAR & FR PAS in Olsztyn, Poland and by a grant from the KNOW Consortium “Healthy Animal – Safe Food”, MS & HE Decision No. 05-1/KNOW2/2015.Peer reviewedScienceOpenConsejo Superior de Investigaciones Científicas [https://ror.org/02gfc7t72]202120212020info:eu-repo/semantics/articlehttp://purl.org/coar/resource_type/c_6501Publisher's versioninfo:eu-repo/semantics/publishedVersionhttp://hdl.handle.net/10261/256302reponame:DIGITAL.CSIC. Repositorio Institucional del CSICinstname:Consejo Superior de Investigaciones Científicas (CSIC)Ingléshttps://doi.org/10.15212/ijafr-2020-0105Síinfo:eu-repo/semantics/openAccessoai:digital.csic.es:10261/2563022026-05-22T06:33:51Z
dc.title.none.fl_str_mv Oat-buckwheat breads - technological quality, staling and sensory properties
title Oat-buckwheat breads - technological quality, staling and sensory properties
spellingShingle Oat-buckwheat breads - technological quality, staling and sensory properties
Wronkowska, M.
Buckwheat
Oat
Flour
Bread
title_short Oat-buckwheat breads - technological quality, staling and sensory properties
title_full Oat-buckwheat breads - technological quality, staling and sensory properties
title_fullStr Oat-buckwheat breads - technological quality, staling and sensory properties
title_full_unstemmed Oat-buckwheat breads - technological quality, staling and sensory properties
title_sort Oat-buckwheat breads - technological quality, staling and sensory properties
dc.creator.none.fl_str_mv Wronkowska, M.
Jarmulowicz, A.
Lamparski, G.
Jeliński, T.
Haros, Monika
author Wronkowska, M.
author_facet Wronkowska, M.
Jarmulowicz, A.
Lamparski, G.
Jeliński, T.
Haros, Monika
author_role author
author2 Jarmulowicz, A.
Lamparski, G.
Jeliński, T.
Haros, Monika
author2_role author
author
author
author
dc.contributor.none.fl_str_mv Consejo Superior de Investigaciones Científicas [https://ror.org/02gfc7t72]
dc.subject.none.fl_str_mv Buckwheat
Oat
Flour
Bread
topic Buckwheat
Oat
Flour
Bread
description 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.
publishDate 2020
dc.date.none.fl_str_mv 2020
2021
2021
dc.type.none.fl_str_mv info:eu-repo/semantics/article
http://purl.org/coar/resource_type/c_6501
Publisher's version
info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/10261/256302
url http://hdl.handle.net/10261/256302
dc.language.none.fl_str_mv Inglés
language_invalid_str_mv Inglés
dc.relation.none.fl_str_mv https://doi.org/10.15212/ijafr-2020-0105
Sí
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.publisher.none.fl_str_mv ScienceOpen
publisher.none.fl_str_mv ScienceOpen
dc.source.none.fl_str_mv reponame:DIGITAL.CSIC. Repositorio Institucional del CSIC
instname:Consejo Superior de Investigaciones Científicas (CSIC)
instname_str Consejo Superior de Investigaciones Científicas (CSIC)
reponame_str DIGITAL.CSIC. Repositorio Institucional del CSIC
collection DIGITAL.CSIC. Repositorio Institucional del CSIC
repository.name.fl_str_mv
repository.mail.fl_str_mv
_version_ 1869407057603461120
score 15,81155

Similares en LA Referencia