Integrating oat flour from Moroccan varieties into traditional Moroccan bread: response modeling of nutritional, technological, and sensory changes (opens in new tab)

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 vol...