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/5a73f645-37c0-4c49-b3c3-5fb03c3478aa/download/___

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Field	Value
Data last updated	19 August 2025
Metadata last updated	8 October 2025
Created	19 August 2025
Format	CSV
License	cc-by-nc
Access url	https://opendata.teagasc.ie/dataset/6ed6a27f-6daa-4b2a-ac8d-1a655ae5c8c9/resource/5a73f645-37c0-4c49-b3c3-5fb03c3478aa/download/___
Download url	https://opendata.teagasc.ie/dataset/6ed6a27f-6daa-4b2a-ac8d-1a655ae5c8c9/resource/5a73f645-37c0-4c49-b3c3-5fb03c3478aa/download/___
Id	5a73f645-37c0-4c49-b3c3-5fb03c3478aa
Package id	6ed6a27f-6daa-4b2a-ac8d-1a655ae5c8c9
Position	2
State	active
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High Value Dataset (HVD) Resource	No
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