Impact of oat incorporation and storage period on firmness of leavened bread

Abstract

The work was carried out in the Department of Food Technology, Islamic University of Science and Technology, Awantipora during the year 2010-2011. Oat flour was incorporated into wheat flour at 0, 10, 20 and 30% substitution levels for preparation of leavened bread. Monosodium Glutamate was added at 0, 0.3 and 0.5% level. Breads prepared without oat flour were kept as control. The developed product was stored at ambient temperature. Textural evaluation was carried out at 1, 2 and 3 days of storage. The mean value for firmness statistically showed a significant increase during the storage period of three days and with the addition of oat flour and monosodium glutamate.