Effects of Oat Flour on Dough Rheology, Texture and Organoleptic Properties of Taftoon Bread

Wheat flour was substituted with oat flour by 0, 10, 20, 30, and 40% to investigate the effect on dough rheology and bread sensory quality and texture. Water absorption and dough development time in oat composite doughs increased with an increasing level of oat flour, whereas dough resistance, extensibility and bread firmness decreased. Dough softening increased with an increased level of oat flour while the addition of oat flour improved bread shelf life and reduced the yellowness of bread. Breads produced with up to 20% oat flour were stable and with good quality as indicated by sensory evaluation. Oat flour had larger particle size in comparison to wheat flour. Breads produced with 30% and 40% oat flour had a bitter after taste, unacceptable to the sensory panelists