Table 2 Open in new tab Formulations...

	Wheat control^a	Oat flour fractions^a
Wheat flour ^b	100	90	80
Oat flour	-	10	20
Fat	1	1	1
Salt	2	2	2
Improver	1.5	1.5	1.5
Yeast	1.2	1.2	1.2

	Wheat control^a	Oat flour fractions^a
Wheat flour ^b	100	90	80
Oat flour	-	10	20
Fat	1	1	1
Salt	2	2	2
Improver	1.5	1.5	1.5
Yeast	1.2	1.2	1.2

Table 2

Formulations used for the production of breads from wheat flour (100%) and fractionated oat-milk residue flour composites at different particle sizes and mixing ratios.

	Wheat control^a	Oat flour fractions^a
	Wheat control^a	10%	20%
Wheat flour ^b	100	90	80
Oat flour	-	10	20
Fat	1	1	1
Salt	2	2	2
Improver	1.5	1.5	1.5
Yeast	1.2	1.2	1.2

	Wheat control^a	Oat flour fractions^a
	Wheat control^a	10%	20%
Wheat flour ^b	100	90	80
Oat flour	-	10	20
Fat	1	1	1
Salt	2	2	2
Improver	1.5	1.5	1.5
Yeast	1.2	1.2	1.2

Note. ^aIngredients listed as g/100 g of total flour used.

Amount of water (g) and mixing time (min) determined by Mixolab measurements for each oat-milk residue flour fraction and mixing ratio.

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