Physicochemical Properties of Fortified Oat Bread with Germinated Oat and Vital Gluten
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Germinated Oats, Oat Bread, Fiber, Physicochemical Properties, Vital Gluten
Abstract
Oats are a functional food, and their consumption can be increased by using them in bread making. However, due to their high fiber content, especially insoluble fiber processing treatments or food additives are needed. Therefore, this study aimed to fortify oat flour with sprouted oats and vital gluten, produce pan bread, and investigate the effect of this fortification on the bread's physicochemical properties. The results showed a significant increase in the weight of the fortified bread compared with the control sample, with the bread fortified with sprouted oats and vital gluten weighing more than the control bread (82.23 g and 78.75 g, respectively). The results also showed significant differences between the two samples in both volume and specific volume, with the sample fortified with vital gluten and sprouted oats being superior. Furthermore, the results showed a significant increase in protein content in the bread sample fortified with sprouted oats and vital gluten, by approximately 5%, compared to the control sample. The results showed a significant increase in dietary fiber content in the sample fortified with vital gluten and sprouted oats by approximately 2% compared to the control sample, while its ash content decreased by 1% compared to the control sample. The results also showed a significant increase in total phenolic compounds in the sample fortified with vital gluten and sprouted oats compared to the control sample. Furthermore, the results indicated a significant decrease in iron and magnesium levels in the sample fortified with vital gluten and sprouted oats, while zinc, potassium, and phosphorus levels increased compared to the control sample.
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