Application of rich in β-glucan flours and preparations in bread baked from frozen dough.

This study aims to define the changes in the quality of bakery products depending on the β-glucan source and its contribution using bake-off technology. The examined bread was enriched with a 10% addition of oat flour, barley flour, oat fibre preparation, and barley fibre preparation. Bread was tested for rheological parameters, baking performance, hardness and springiness, water content, specific volume, porosity, crust and crumb colour, and β-glucan content.