Oat flour was purchased and investigated for quality characteristics of oat bread. Antioxidant and flour pasting properties of oat flour, and water content, weight, volume, Hunter color value, texture of bread were measured. DPPH radical scavenging capacity (%) of oat extract was 68.49%. Pasting tem...
Oat flour was purchased and investigated for quality characteristics of oat bread. Antioxidant and flour pasting properties of oat flour, and water content, weight, volume, Hunter color value, texture of bread were measured. DPPH radical scavenging capacity (%) of oat extract was 68.49%. Pasting temperature of oat flour ranged between $66.60^{\circ}C$ and $70.93^{\circ}C$. Flour pasting properties of sample added with 10 and 30% oat flour was shown similar results compared with wheat flour. Final viscosity of sample was increased by adding concentration of oat flour (up to 311.65 RVA). Water content (%) of bread was shown increasing trend by adding oat flour. Weight of bread loaf with 100% oat flour was shown higher score than other samples. Volume of loaf by adding oat flour of 10, 30, and 50 % ratio was 550, 450, and 388 mL, respectively. The Hunter color $L^*$ values of bread by adding oat flour was dark compared with wheat bread. Color value of bread added 10% oat flour was similar results with $L^*$ values of bread with wheat flour. The bread added with 20 and 30% oat flours had the higher hardness, gumminess, and chewiness compared with other samples. Cohesiveness of the bread with wheat flour showed higher than that of bread added with oat flour and increased by storage period. The growth of total viable cell was inhibited depending on the concentration of oat flour during storage.
Oat flour was purchased and investigated for quality characteristics of oat bread. Antioxidant and flour pasting properties of oat flour, and water content, weight, volume, Hunter color value, texture of bread were measured. DPPH radical scavenging capacity (%) of oat extract was 68.49%. Pasting temperature of oat flour ranged between $66.60^{\circ}C$ and $70.93^{\circ}C$. Flour pasting properties of sample added with 10 and 30% oat flour was shown similar results compared with wheat flour. Final viscosity of sample was increased by adding concentration of oat flour (up to 311.65 RVA). Water content (%) of bread was shown increasing trend by adding oat flour. Weight of bread loaf with 100% oat flour was shown higher score than other samples. Volume of loaf by adding oat flour of 10, 30, and 50 % ratio was 550, 450, and 388 mL, respectively. The Hunter color $L^*$ values of bread by adding oat flour was dark compared with wheat bread. Color value of bread added 10% oat flour was similar results with $L^*$ values of bread with wheat flour. The bread added with 20 and 30% oat flours had the higher hardness, gumminess, and chewiness compared with other samples. Cohesiveness of the bread with wheat flour showed higher than that of bread added with oat flour and increased by storage period. The growth of total viable cell was inhibited depending on the concentration of oat flour during storage.
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제안 방법
However, the addition of these fibre or functional ingredient causes a neglected effect of the final bread quality and storage stability. The objective of this study was to iiwestigate the quality characteristics and storage stability of bread by addition oat flour as functional ingredient.
대상 데이터
The paddle speed was 960 rpm for the first 7 sec and then adjusted to 160 rpm. Analyses were performed in triplicate.
Oat flour was purchased and used from the Hainyang region in Gyeongnam province, Korea. Moisture of oat flours was 7.
데이터처리
Analysis of variance and Duncan's multiple range tests were performed to analyze the results using a SAS software (version 9.2; SAS Institute, Cary, NC, USA). Mean values and standard deviation were reported and the significance was defined at p<0.
이론/모형
A rapid visco analyzer (RVA) was used to determine the pasting properties of flours. Analysis was performed according to the standard Newport Scientitle Rice Method. The temperature profile used was holding at 50℃ for 1 min, the heating to 95 ℃ over 4.
성능/효과
5x10, CFU/g) at ambient teneerature (30℃±1℃) after 72 hr. In conclusion, oat flour as fiinctional ingredients has a positive effect on quality characteristics of wheat bread during storage.
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