M. Salehifar - College of Agriculture, Isfahan University of Technology, Isfahan, Islamic Republic of Iran.
M. Shahedi - College of Agriculture, Isfahan University of Technology, Isfahan, Islamic Republic of Iran.

Wheat flour was substituted with oat flour by ۰, ۱۰, ۲۰, ۳۰, and ۴۰% 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 sof-tening increased with an increased level of oat flour while the addition of oat flour im-proved bread shelf life and reduced the yellowness of bread. Breads produced with up to ۲۰% 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 ۳۰% and ۴۰% oat flour had a bitter after taste, unacceptable to the sensory panelists.

Sensory, Bread, Oat, Rheology, Texture