Production And Characterization Of Oat - Wheat Based Food Products

In this study the proximate composition and rheological properties of oat and wheat flourrnwere investigated. The oat flour contained considerable amounts of protein (16.92%), totalrncarbohydrates (64.65%) ash (1.80%), crude fiber (4.92%), moisture (5.61%) and fatrn(6.10%). The wheat flour also contained protein (13.56%), total carbohydrates (73.51%), ashrn(0.6%), crude fiber (0.32%), moisture (11.35%) and fat (0.98%). Based on these results, oatrnflour is nutritious and has a potential for use as composite flour in food formulations. Effectsrnof oat flour supplementation (5%, 10%, and 15% of oat flour) on nutritional properties of therncomposite bread were investigated. The crude fiber, fat and protein all are increased as thernaddition of oat flour increased. The farinograph water absorption values of the compositernflour (5%, 10%, and 15% of wheat flour) were 58.3%, 59.0% and 64.2% while the doughrnstability values were 8.5, 5.2 and 3.4 minutes; respectively. The dough development timesrnwere also 2.4, 3.0, and 4.3 minutes and that of the farinograph quality number were 99, 65rnand 58 Brabender units; respectively. According to the results of wet gluten, falling number,rnand sedimentation values all decreased with the increase of oat flour supplementationrn(p

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