THE APPLICATION OF RESIDUAL OATS FLOUR IN BREAD PRODUCTION IN ORDER TO IMPROVE ITS QUALITY AND BIOLOGICAL VALUE OF PROTEIN

Background. High nutritional value of residual oat flour, which is a by-product in the production β-D-glucan concentration BETAVEN, was the reason to make a trial to apply it in the production of wheat and wheat-rye bread. The aim of the study was to establish a formulation for wheat and wheat-rye bread, in which part of wheat flour would be re-placed by residual oat flour (at the level 20 % of wheat flour), and to check the influence of this additive on sensory and nutritional properties of the products, with special consid-eration to content and biological value of the proteins. Material and methods. The material consisted of wheat flour, rye flour and residual oat flour, as well as loaves, baked with these flours. The quality of the obtained loaves was analysed taking into account: organoleptic assessment, loaf mass and volume, moisture content crumb and texture profile of the crumb. In the studied raw materials and bread, the following components were determined according to AOAC methods: protein content, fat, fiber and ash. In addition, composition of amino acids was assessed. Basing on the amino acid composition, Chemical Score (CS) and Exogenic Amino Acid Index (EAAI) were calculated, applying WHO/FAO protein standard (1991)