QUALITY AND NUTRITIONAL VALUE OF WHEAT BREAD WITH A PREPARATION OF OAT PROTEINS

Abstract

The aim of this study was to investigate possibilities and advisability of the use of oats insoluble protein preparation for the production of wheat bread, in order to increase the amount of protein and biological value of protein in this kind of bakery. Research material consisted of the preparation of insoluble oats protein, wheat flour and wheat bread made with the share of oat protein: 5%, 7.5% and 10%, by weight of wheat flour. AOAC methods (2006) were used to determine protein, β-D-glucan and dietary fiber in raw materials and final products. Amino acid composition was measured with the help of amino acid analyzer AAA 400 and used to calculate chemical score (CS) and the integrated index of essential amino acids (EAAI), according to FAO/WHO/UNU, 2007. Quality of breads was evaluated by their volume, baking yield and total baking loss, and organoleptic assessment. Bread crumb texture profile was analyzed by texture analyzer TA.XT Plus.