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ARS Home » Plains Area » Fargo, North Dakota » Edward T. Schafer Agricultural Research Center » Cereal Crops Research » Research » Publications at this Location » Publication #68905
Title: APPLICATION OF OAT FLOUR IN BREAD BAKING

Author
item ZHANG, DECAI - CER. SCI, NDSU, FARGO, ND
item MOORE, WAYNE - CER. SCI. NDSU, FARGO, ND
item Doehlert, Douglas

Submitted to: Cereal Foods World
Publication Type: Abstract Only
Publication Acceptance Date: 3/13/1996
Publication Date: N/A
Citation: N/A

Interpretive Summary:

Technical Abstract: Oat (Avena) has long been recognized as a healthy food, but its food application is still limited to hot or cold cereals. The potential of applying oat flours in bread baking formulation was explored. Whole oat samples were treated by toasting (105ø C. 120 min.), steaming (100ø C, 20 min.) and the combinations of these two treatments, respectively. The heat treated oats were dehulled and milled into flours. Effects of heat treated oat flours on bread quality were evaluated at 10 and 20% wheat flour substitution levels. In general, oat flour substitution adversely affected bread quality (loaf volume, crumb texture, and color). Toasted oat flour was more highly detrimental to bread quality than other oat flour. Decreases in loaf volume was attributed to gluten dilution effects, because breads containing 10% wheat starch did not outperform the breads containing 10% steamed oat flour in terms of loaf volume. Oat flour particle size also affected its bread baking performance. Fine particle size (through 0.2 mm screen) resulted in lower loaf volume than coarse (through 1.0 mm screen) and medium (through 0.5 mm screen) particle size.