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<p>Wheat–oat composite breads were prepared by partially substituting soft wheat flour with flour from six Moroccan oat materials, including four food-oriented lines and two control oat varieties, with the aim of improving nutritional value while preserving the quality of traditional bread. Oat flour was incorporated at levels ranging from 10 to 100% (w/w), and the resulting breads were evaluated for nutritional composition (protein, β-glucan&#xa0;and ash), technological properties (specific loaf volume, crumb density, water and oil absorption capacity and&#xa0;crumb color), and sensory attributes (softness, elasticity, stickiness, and flavor). Response modeling revealed nonlinear and variety-specific effects of oat incorporation. Model validation confirmed acceptable to very good predictive performance, with <i>R</i><sup>2</sup> values ranging from 0.620 to 0.939, adjusted <i>R</i><sup>2</sup> values ranging from 0.538 to 0.925, and nonsignificant lack of fit for key nutritional responses. Increasing oat levels enhanced β-glucan and mineral content, but excessive substitution negatively affected loaf volume and crumb texture. Several sensory attributes showed favorable responses at intermediate oat inclusion levels (approximately 15–30%), followed by deterioration at higher levels. A combined desirability approach indicated that balanced formulations were achieved at variety-dependent inclusion levels rather than at maximum oat content. Abtah at moderate incorporation, particularly around 30%, showed the most favorable technological and sensory balance. Al Fawze also showed high desirability at intermediate incorporation levels, especially around 15–20%, confirming its potential as a promising oat-enriched formulation. Overall, the findings indicate that optimal formulation depends on both the oat variety and the incorporation level, with a practical target range of 15–30% oat flour for nutritionally improved yet culturally acceptable composite bread.</p>

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Integrating oat flour from Moroccan varieties into traditional Moroccan bread: response modeling of nutritional, technological, and sensory changes

  • 期刊论文

  • 出版模式：

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  • 发表日期：

    2026年6月1日

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  • Salma Touil,
  • Nadia Belahbib,
  • Naima Shaimi,
  • Nezha Saidi,
  • Aouatif Benali

摘要

Wheat–oat composite breads were prepared by partially substituting soft wheat flour with flour from six Moroccan oat materials, including four food-oriented lines and two control oat varieties, with the aim of improving nutritional value while preserving the quality of traditional bread. Oat flour was incorporated at levels ranging from 10 to 100% (w/w), and the resulting breads were evaluated for nutritional composition (protein, β-glucan and ash), technological properties (specific loaf volume, crumb density, water and oil absorption capacity and crumb color), and sensory attributes (softness, elasticity, stickiness, and flavor). Response modeling revealed nonlinear and variety-specific effects of oat incorporation. Model validation confirmed acceptable to very good predictive performance, with R2 values ranging from 0.620 to 0.939, adjusted R2 values ranging from 0.538 to 0.925, and nonsignificant lack of fit for key nutritional responses. Increasing oat levels enhanced β-glucan and mineral content, but excessive substitution negatively affected loaf volume and crumb texture. Several sensory attributes showed favorable responses at intermediate oat inclusion levels (approximately 15–30%), followed by deterioration at higher levels. A combined desirability approach indicated that balanced formulations were achieved at variety-dependent inclusion levels rather than at maximum oat content. Abtah at moderate incorporation, particularly around 30%, showed the most favorable technological and sensory balance. Al Fawze also showed high desirability at intermediate incorporation levels, especially around 15–20%, confirming its potential as a promising oat-enriched formulation. Overall, the findings indicate that optimal formulation depends on both the oat variety and the incorporation level, with a practical target range of 15–30% oat flour for nutritionally improved yet culturally acceptable composite bread.