The technological and sensory properties and the staling of breads made from oat flour (OF) and buckwheat flour (BF) were analysed. Significant differences in protein and ash content were found in the experimental breads due to significant differences in the composition of the BF and OF used. As the proportion of BF in the recipe increased, a deterioration in the technological properties of the dough and bread as well as an increase in the crumb hardness were observed. The presence of OF in the recipe increased the bread volume, significantly enhanced the lightness of the crust and crumb and improved the overall sensory quality. The OF used in the recipe decreased the starch retrogradation enthalpy value, which is strongly related to a delay in bread staling. The proposed bakery products can be attractive to consumers who are looking for new food products.

中文翻译：

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燕麦荞麦面包——技术质量、陈旧和感官特性

分析了由燕麦粉 (OF) 和荞麦粉 (BF) 制成的面包的技术和感官特性以及陈旧性。由于所用的 BF 和 OF 的组成存在显着差异，在实验面包中发现蛋白质和灰分含量存在显着差异。随着配方中 BF 比例的增加，观察到面团和面包的技术特性恶化以及面包屑硬度增加。OF在配方中的存在增加了面包体积，显着增强了面包皮和面包屑的轻盈度，并提高了整体感官质量。配方中使用的 OF 降低了淀粉凝沉焓值，这与面包老化的延迟密切相关。