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      Oat–buckwheat breads – technological quality, staling and sensory properties

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          Abstract

          The technological and sensory properties and the staling of breads made from oat flour (OF) and buckwheat flour (BF) were analysed. Significant differences in protein and ash content were found in the experimental breads due to significant differences in the composition of the BF and OF used. As the proportion of BF in the recipe increased, a deterioration in the technological properties of the dough and bread as well as an increase in the crumb hardness were observed. The presence of OF in the recipe increased the bread volume, significantly enhanced the lightness of the crust and crumb and improved the overall sensory quality. The OF used in the recipe decreased the starch retrogradation enthalpy value, which is strongly related to a delay in bread staling. The proposed bakery products can be attractive to consumers who are looking for new food products.

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          Most cited references 42

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          Scientific Opinion on the substantiation of a health claim related to oat beta glucan and lowering blood cholesterol and reduced risk of (coronary) heart disease pursuant to Article 14 of Regulation (EC) No 1924/2006

          (2010)
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            Buckwheat

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              Quality and antioxidant properties of bread containing turmeric (Curcuma longa L.) cultivated in South Korea

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                Author and article information

                Journal
                ijafr
                ijafr
                Irish Journal of Agricultural and Food Research
                IJAFR
                Compuscript (Ireland )
                0791-6833
                21 November 2020
                Affiliations
                1Department of Chemistry and Biodynamics of Food, Division of Food Science, Institute of Animal Reproduction and Food Research, Polish Academy of Sciences, 10 Tuwima Str., 10-748 Olsztyn, Poland
                2Cereal Group, Institute of Agrochemistry and Food Technology (IATA-CSIC), Av. Agustín Escardino 7, Parque Científico, 46980 Paterna, Valencia, Spain
                3Faculty of Biology and Biotechnology, University of Warmia and Mazury in Olsztyn, Olsztyn, Poland
                4Sensory Laboratory, Division of Food Science, Institute of Animal Reproduction and Food Research, Polish Academy of Sciences, 10 Tuwima Str., 10-748 Olsztyn, Poland
                5Department of Chemical and Physical Properties of Food, Division of Food Science, Institute of Animal Reproduction and Food Research, Polish Academy of Sciences, 10 Tuwima Str., 10-748 Olsztyn, Poland
                Author notes
                †Corresponding author: M. Wronkowska, E-mail: m.wronkowska@ 123456pan.olsztyn.pl
                Article
                10.15212/ijafr-2020-0105
                Copyright © 2020 Wronkowska, Jarmułowicz, Lamparski, Jeliński, and Haros

                This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivs license CC BY-NC-ND 3.0 IE.

                Page count
                Figures: 1, Tables: 4, References: 44, Pages: 9
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