文章基本信息

标题：Use of Oat Bran in Bread: Fiber and Oil Enrichment and Technological Performance
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作者：Sofia Beccerica ; María A. de la Torre ; Hugo D. Sanchez 等
期刊名称：Food and Nutrition Sciences
印刷版ISSN：2157-944X
电子版ISSN：2157-9458
出版年度：2011
卷号：2
期号：6
页码：553-559
DOI：10.4236/fns.2011.26079
出版社：Scientific Research Publishing
摘要：The effect of different amounts of oat bran on breadmaking was studied using also additives in the formulation. The aim of this experimental work was to evaluate the technological performance of oat bran in bread and the nutritional improvement resulting from the increased content of fiber and oil. Data were analyzed by ANOVA and the results were compared by Duncan’s test at a significance level of 0.05. With the addition of oat bran, the specific volume varied in such a way that the greater the amount of bran in the mixture, the lower the specific volume of bread. The addition of the proposed additives, however, helped significantly increase the volume. Besides, a change in the fatty acid profile, with a higher content in unsaturated fatty acids, as well as larger amounts of dietary fiber, was observed.
关键词：Bread; Dietary Fiber; Nutrition; Oat Bran; Profile of Fatty Acids