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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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Resource: Final Data Setup For Analysis

URL: https://opendata.teagasc.ie/dataset/6ed6a27f-6daa-4b2a-ac8d-1a655ae5c8c9/resource/0427fdcd-e2b8-41d7-a335-fb4ef5bff6f3/download/___

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Data last updated 19 August 2025
Metadata last updated 8 October 2025
Created 19 August 2025
Format XLSX
License cc-by-nc
Access urlhttps://opendata.teagasc.ie/dataset/6ed6a27f-6daa-4b2a-ac8d-1a655ae5c8c9/resource/0427fdcd-e2b8-41d7-a335-fb4ef5bff6f3/download/___
Download urlhttps://opendata.teagasc.ie/dataset/6ed6a27f-6daa-4b2a-ac8d-1a655ae5c8c9/resource/0427fdcd-e2b8-41d7-a335-fb4ef5bff6f3/download/___
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Id0427fdcd-e2b8-41d7-a335-fb4ef5bff6f3
Package id6ed6a27f-6daa-4b2a-ac8d-1a655ae5c8c9
Stateactive
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