Utilization of the healthy components of dehulled oat variety Mina for producing of bread
Nadka Mihalkova, Silvia Ivanova, Ivanka Petrova, Gabriela Marinova, Valentin Batchvarov
Abstract: Abstract
An investigation was carried out of the dehullled oat variety “Mina” and of flour obtained from it enriched with β-glucans. I high content of proteins – 18.12% and fats – 7.47% in the grain was established. The fatty acid composition was studied and it was established that the basic components of the fatty acid profile of this variety are the unsaturated fatty acids. The monounsaturated fatty acids remain unchanged after grinding of the dehulled oat into oat flour and they are 37.44 and 37.55 g/100 g fat respectively, while the content of the polyunsaturated fatty acids in the oat is 40.22 g/100 g fat and 43.11 g/100 g fat in the flour. An increased content of some micro- and macro elements was found in the flour enriched with beta glucans. A mix of flour type 500 and oat flour was obtained. An experimental laboratory baking of bread from the mix was carried out. The qualitative characteristics of the bread from oat flour are close to the characteristics of the white bread. With the addition of oat products in the healthy components as β-glucans, unsaurated fatty acids and some micro- and macro elements are incorporated in the bread.
An investigation was carried out of the dehullled oat variety “Mina” and of flour obtained from it enriched with β-glucans. I high content of proteins – 18.12% and fats – 7.47% in the grain was established. The fatty acid composition was studied and it was established that the basic components of the fatty acid profile of this variety are the unsaturated fatty acids. The monounsaturated fatty acids remain unchanged after grinding of the dehulled oat into oat flour and they are 37.44 and 37.55 g/100 g fat respectively, while the content of the polyunsaturated fatty acids in the oat is 40.22 g/100 g fat and 43.11 g/100 g fat in the flour. An increased content of some micro- and macro elements was found in the flour enriched with beta glucans. A mix of flour type 500 and oat flour was obtained. An experimental laboratory baking of bread from the mix was carried out. The qualitative characteristics of the bread from oat flour are close to the characteristics of the white bread. With the addition of oat products in the healthy components as β-glucans, unsaurated fatty acids and some micro- and macro elements are incorporated in the bread.
Keywords: bread; dehulled oat; fatty acids; microelements; β-glucans
Date published: 2017-07-04
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