Influence of oat products addition on wheat bread quality
Summary.
The aim of the study was to define the influence of oat products addition on quality of wheat bread. The experimental material was wheat bread obtained from wheat flour type 550 with 15% (in relation to flour) addition of oat flakes: normal, instant and “górskie”, oat bran and oat fiber. Based on experimental baking the unfold of technological process and quality of obtained bread were determined, its organoleptic and physical properties: baking loss, yield, volume and crumb hardness were examined. Technological process of wheat bread with oat products addition production is similar to production of wheat flour bread. Oat flakes and oat bran are a better form of oat products addition than oat fiber.
Key words: wheat bread, oat products, addition, quality
Full text available in Polish in Adobe Acrobat format:https://www.npt.up-poznan.net/pub/art_3_134.pdf
For citation:
| MLA | Wolska, Paulina, et al. "Wpływ dodatku produktów owsianych na jakość pieczywa pszennego." Nauka Przyr. Technol. 3.4 (2009): #134. |
| APA | Paulina Wolska, Alicja Ceglińska, Agnieszka Rudzińska (2009). Wpływ dodatku produktów owsianych na jakość pieczywa pszennego. Nauka Przyr. Technol. 3 (4), #134 |
| ISO 690 | WOLSKA, Paulina, CEGLIńSKA, Alicja, RUDZIńSKA, Agnieszka. Wpływ dodatku produktów owsianych na jakość pieczywa pszennego. Nauka Przyr. Technol., 2009, 3.4: #134. |
Corresponding address:
Paulina Wolska
Katedra Technologii Żywności
Szkoła Główna Gospodarstwa Wiejskiego
w Warszawie
ul. Nowoursynowska 159 C
02-776 Warszawa
Poland
e-mail: paulina.wolska1@wp.pl
Paulina Wolska
Katedra Technologii Żywności
Szkoła Główna Gospodarstwa Wiejskiego
w Warszawie
ul. Nowoursynowska 159 C
02-776 Warszawa
Poland
e-mail: paulina.wolska1@wp.pl
Accepted for print: 7.10.2009