Effects of Oat Flour on Dough Rheology, Texture and Organoleptic Properties of Taftoon Bread
作者： M. Shahedi , M. Salehifar
DOI:
关键词: Food science 、 Wheat flour 、 Food quality 、 Absorption of water 、 Shelf life 、 Softening 、 Organoleptic 、 Food chemistry 、 Taste 、 Chemistry
摘要: Wheat flour was substituted with oat by 0, 10, 20, 30, and 40% to investigate the effect on dough rheology bread sensory quality texture. Water absorption development time in composite doughs increased an increasing level of flour, whereas resistance, extensibility firmness decreased. Dough softening while addition improved shelf life reduced yellowness bread. Breads produced up 20% were stable good as indicated evaluation. Oat had larger particle size comparison wheat flour. 30% a bitter after taste, unacceptable panelists.
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