Effect of white wheat flour substitution with whole oat flour on physical properties of part-baked frozen bread

The objective of this study was to improve the shelf life and nutrition quality of bread by combination of part-baked frozen technology and white wheat flour replacement with 0, 10, 20 and 30% (w/w) of whole oat flour (WOF). Part-baked breads were produced at 200C for 7min followed by freezing at -18C for 1, 7, 14, 21 and 28 days and re-baking at 230C for 8.5min. Increasing the level of WOF enhanced water absorption, dough development time and dough softening while reduced dough stability time. Peak viscosity, trough and final viscosities reduced while pasting temperature increased. Baking weight loss increased with frozen storage time but reduced with addition of WOF. Frozen storage time and flour replacement enhanced bread density and firmness. Inclusion of maximum 10% WOF resulted in bread with similar sensory properties to those of control with a minimum shelf life of 28 days at -18C. Practical Applications: Oat grains are well known for their health benefits and have been used in bread and other foods to improve their nutritional value. Oat bread has been produced already by conventional methods, while there is little information to show the possibility of production of oat bread using part-baked frozen breads technology. This technology has a growing market as it can enhance the quality and shelf life of the bread. The results of this research indicated that replacement of maximum 10% wheat flour with whole oat flour can result in satisfactory part-baked bread with frozen shelf life of 28 days. This study can provide further information on application of whole oat flour as an excellent source of dietary fiber (mainly ß-glucan) and bioactive compounds with health benefits in bread production industry in order to respond to the increasing demand for a wider variety of healthy breads with longer shelf life.