USE OF MIXED WHEAT AND OATS FLOUR IN BAKERY PRODUCTS: SANDWICH LOAVES, FRENCH LOAVES AND PRE-PIZZA DOUGH

Abstract

The aim of this paper was to study the partial replacement of wheat flour by oat flour in the elaboration of bakery products. The mixed flour (0, 5, 10, 5 and 20% of added oat flour) was initially submitted to determination of basic chemical components, alveographic tests, sedimentation and pekar. Following the elaboration of sandwich loaves, french loaves and pre-pizza dough, the sensorial characteristics of each product were assessed. In sandwich loaves weight, apparent and specific volumes were determined. The results obtained allowed to conclude that for sandwich loaves an addition of up to 10% oat flour was possible. In the elaboration of french loaves the maximum percentage without impairing sensorial characteristics is 5%. Pre-pizza dough may be prepared adding up to 10% oat flour without sensorial loss.