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L. Flander, M. Salmenkallio-Marttila, T. Suortti and K. Autio, “Optimization of Ingredients and Baking Process for Improved Wholemeal Oat Bread Quality,” LWT—Food Science and Technology, Vol. 40, No. 5, 2007, pp. 860-870. doi:10.1016/j.lwt.2006.05.004

has been cited by the following article:

• TITLE: Use of Oat Bran in Bread: Fiber and Oil Enrichment and Technological Performance

  AUTHORS: Sofia Beccerica, María A. de la Torre, Hugo D. Sanchez, Carlos A. Osella

  KEYWORDS: Bread, Dietary Fiber, Nutrition, Oat Bran, Profile of Fatty Acids

  JOURNAL NAME: Food and Nutrition Sciences, Vol.2 No.6, August 4, 2011

  ABSTRACT: The effect of different amounts of oat bran on breadmaking was studied using also additives in the formulation. The aim of this experimental work was to evaluate the technological performance of oat bran in bread and the nutritional improvement resulting from the increased content of fiber and oil. Data were analyzed by ANOVA and the results were compared by Duncan’s test at a significance level of 0.05. With the addition of oat bran, the specific volume varied in such a way that the greater the amount of bran in the mixture, the lower the specific volume of bread. The addition of the proposed additives, however, helped significantly increase the volume. Besides, a change in the fatty acid profile, with a higher content in unsaturated fatty acids, as well as larger amounts of dietary fiber, was observed.