PARTIAL IMPLEMENTATION OF OAT, CORN AND RICE FLOUR IN BREAD MAKING

Abstract

 The research was conducted to evaluate the effect of substituting 15% of wheat flour with other cereals. Experimental methods were used, and the research was both qualitative and quantitative. Tukey's, Fisher's, and Games-Howell tests were used at a significance level of 0.05, and non-parametric statistics were employed for sensory evaluation and mass loss assessment using the Kruskal-Wallis test. Physical characteristics were evaluated using gravimetric methods, proximate characteristics using Kjeldahl, Soxhlet, and Ankom methods, and sensory characteristics using acceptability tests. The results showed differences between the control sample (T0) and the bread with rice flour substitution (T3), as the latter exhibited the highest specific volume. The partial renewal of cereal flours affected the physical characteristics of the bread (volume, density, specific volume, and dough loss), since oat, corn, and rice flours differ in their chemical composition, notably lacking gluten, a fundamental component in breadmaking. The characteristics of hardness were directly influenced by the resulting bread volume, gumminess was affected by the water retention capacity that moistens the crumb, and elasticity was affected by gas retention during fermentation. The proximate types of treatments studied affected moisture, fat, crude fiber, and nitrogen-free extract, maintaining a close relationship with the chemical composition of the flours used. The effects obtained were statistically significant.