Effect of Wheat Flour Supplementation with Oat Flour on Bread Quality

Oats contain a high percentage of protein with balanced composition of amino acids which have proved them highly nutritive value in comparison to other cereals.The current study was designed to evaluate thequalityofbread manufacture from mixtures of wheat and oats flour by75%, 25%, respectively and from wheat flour only by determination chemical composition,rheological properties (Farinograph and extensograph), anti-nutritional factors (phytic acid, tannins, oxalates, saponins and trypsin inhibitor), physical properties and sensory evaluation.The obtained results indicated that the highest protein, carbohydrates and energy value recorded with wheat flour samples while, the samples the highest fat, fiber and ash recorded with oat flour. Oats flour contains different amounts of anti-nutritional factors such as phytic acid, tannins, oxalates, saponins and trypsin inhibitor. The mean values were 31.7, 0.75, 7.75, 0.53, 2.10 and 50.1 mg/g, respectively. Rheological properties indicated that the highest water absorption, arrival time, dough development and degree of softening recorded for oats flour sample. The highest dough stability recorded for 75% wheat flour + 25% oat flour and verse versa for wheat flour. The highest Elasticity and P.N recorded for oats flour. The highest dough extensibility and dough energy recorded for wheat flour. The highest protein and carbohydrates contents recorded for control bread. The highest fat, fiber, ash and energy value contents recorded with bread with 25% oat flour. The highest bread weight and bread volume recorded with control bread (100% wheat flour). On the other hand, bread yield and total baking loss recorded the highest values with bread (75% wheat flour + 25 % oat flour). At zero time of storage period all tested sensory properties of oats bread recorded a high score (9 - 9.5). At the end of cold storage for 4 weeks all tested sensory properties of all tested bread samples markedly decreased with significant differences when compared to zero time of cold storage.