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The Effect of Oat Fibre Powder Particle Size on the Physical Properties of Wheat Bread Rolls

Food technology and biotechnology, 2016-01, Vol.54 (1), p.45-45 [Peer Reviewed Journal]

COPYRIGHT 2016 Sveuciliste U Zagrebu ;Copyright Sveuciliste u Zagrebu, Prehramheno-Biotehnoloski Fakultet 2016 ;2016 University of Zagreb Faculty of Food Technology and Biotechnology ;ISSN: 1330-9862 ;EISSN: 1334-2606 ;DOI: 10.17113/ftb.54.01.16.4177 ;PMID: 27904392

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  • Title:
    The Effect of Oat Fibre Powder Particle Size on the Physical Properties of Wheat Bread Rolls
  • Author: Kurek, Marcin ; Wyrwisz, Jarosław ; Piwińska, Monika ; Wierzbicka, Agnieszka
  • Subjects: Atoms & subatomic particles ; Bread ; Cardiovascular disease ; Chemical reactions ; Colorectal cancer ; Consumption ; Dietary fiber ; dietary fibre ; Enzymes ; oat fibre ; Oats ; Observations ; Original Scientific Papers ; Particle size ; Particles ; Product quality ; Properties ; Proteins ; Rheology ; Triticum aestivum
  • Is Part Of: Food technology and biotechnology, 2016-01, Vol.54 (1), p.45-45
  • Description: In response to the growing interest of modern society in functional food products, this study attempts to develop a bakery product with high dietary fibre content added in the form of an oat fibre powder. Oat fibre powder with particle sizes of 75 µm (OFP1) and 150 µm (OFP2) was used, substituting 4, 8, 12, 16 and 20% of the flour. The physical properties of the dough and the final bakery products were then measured. Results indicated that dough with added fibre had higher elasticity than the control group. The storage modulus values of dough with OFP1 most closely approximated those of the control group. The addition of OFP1 did not affect significantly the colour compared to the other samples. Increasing the proportion of oat fibre powder resulted in increased firmness, which was most prominent in wheat bread rolls with oat fibre powder of smaller particle sizes. The addition of oat fibre powder with smaller particles resulted in a product with the rheological and colour parameters that more closely resembled control sample.
  • Publisher: Croatia: Sveuciliste U Zagrebu
  • Language: English
  • Identifier: ISSN: 1330-9862
    EISSN: 1334-2606
    DOI: 10.17113/ftb.54.01.16.4177
    PMID: 27904392
  • Source: Geneva Foundation Free Medical Journals at publisher websites
    PubMed Central
    ProQuest Central
    DOAJ Directory of Open Access Journals
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