Developing Technology for Producing Panned Loaf from the Wholegrain Oat Flour

Abstract

The main goal of the current study is to develop a technology for producing functional bread products from the wholegrain oat flour, which will ensure high nutritional value and required marketable quality for the finished product.
According to the research results it is possible to apply the flour produced from the alternative grain in the bakery production and to get high-quality food product.
No additional labor resources or material costs are required for the developed technology of bread baking from the oat flour.