Year: 2025
Type: article
Abstract: 2.3 points.The dough moisture content increased from 40.0% (control) to 44.0% (variant 3), indicating good water-holding capacity of oat flour.The baking time increased from 3.5 minutes (control) to 4.3 minutes (75% oat) at a constant temperature of 180 °C.The product volume decreased from 150 cm³ (control) to 135 cm³ (variant 3), likely due to the absence of gluten in oat flour.The dough pH dropped from 6.5 (control) to 6.2 (variant 3), presumably due to the natural acidity of oats.The energy value decreased from 250 kcal/100 g (control) to 235 kcal/100 g (variant 3), contributing to the development of a dietary product.The nutrient composition changed as follows: proteinfrom 7.0 g to 7.8 g/100 g; fatfrom 5.0 g to 4.3 g/100 g; carbohydratesfrom 45.0 g to 38.0 g/100 g; fiberfrom 1.0 g to 5.5 g/100 g.Textural properties showed deterioration: hardness increased from 5.0 N to 6.5 N; elasticity decreased from 12.0 mm to 10.5 mm.The addition of oat flour improves the nutritional value of pancakes (protein, fiber, and reduced caloric content).
Author: V. Poprotska
Language: English
Subfield: Plant Science
Domain: Life Sciences
SDG: Zero hunger
Open Access status: bronze
OpenAlex ID: W4411733201