What question did this study set out to answer?

To evaluate the compositional changes and technological performance of wheat bread enriched with various oat forms.

Analytical Characterisation of Oat-Enriched Binary Composites of Wheat Flour and Their Processing Behaviour in Bread Making

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Analytical evaluation reveals improved nutritional quality in bread with moderate oat enrichment, balancing sensory performance.

To evaluate the compositional changes and technological performance of wheat bread enriched with various oat forms.
Prepared composite flours with 5–15% oat ingredients
Analyzed raw materials and baked breads for nutritional components
Performed sensory evaluation using a 5-point hedonic scale
Applied multivariate statistical analysis for data integration
Oat incorporation increased β-d-glucans, dietary fibre, proteins, and lipids
Baking affected oat form-dependent changes in β-d-glucans and dietary fibre content
Full enrichment with oat bran had the strongest effect
Higher oat bran content reduced loaf volume and altered bread geometry
Breads with 5% oat flour or moderate oat bran (5 or 10%) received the highest sensory scores

Jurkaninová et al. (2026) studied this question.

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