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Data underlying the publication: Structure-function relationship of oat flour fractions when blended with wheat flour: instrumental and nutritional quality characterization of resulting breads

Published by: Teagasc
Licensed under: cc-by-nc
Category: Agriculture
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The aim of this study was to investigate the combinations of oat and wheat flour breads and to compare the structural-functional properties (particle sizes and substitution levels) of the oat flour fractions and their flour blends with the instrumental dough rheology, baking, and nutritional characteristics of the resulting bread produced. Furthermore, multi-criteria decision analysis was used to identify the best bread formulation with enhanced nutritional and textural properties.

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URL: https://opendata.teagasc.ie/dataset/6ed6a27f-6daa-4b2a-ac8d-1a655ae5c8c9/resource/faf58da9-41bb-4908-b211-bef37dc642e1/download/hods-dataset-nomination-2.txt

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Field Value
Data last updated 19 August 2025
Metadata last updated 24 January 2026
Created 19 August 2025
Format TXT
License cc-by-nc
Access urlhttps://opendata.teagasc.ie/dataset/6ed6a27f-6daa-4b2a-ac8d-1a655ae5c8c9/resource/faf58da9-41bb-4908-b211-bef37dc642e1/download/hods-dataset-nomination-2.txt
Download urlhttps://opendata.teagasc.ie/dataset/6ed6a27f-6daa-4b2a-ac8d-1a655ae5c8c9/resource/faf58da9-41bb-4908-b211-bef37dc642e1/download/hods-dataset-nomination-2.txt
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Package id6ed6a27f-6daa-4b2a-ac8d-1a655ae5c8c9
Position1
Stateactive
Superset Dataset
Description
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