Author(s):

Fiza Nazir, Rehana Salim and Mohsin Bashir

Abstract: The work was carried out in the Department of Food Technology, Islamic University of Science and Technology Awantipora during the year 2010-2011. Oat flour was incorporated into wheat flour at 0, 10, 20 and 30% substitution levels for preparation of bread. Monosodium Glutamate was added @ 0, 0.3 and 0.5%. Rheological evaluation of dough was carried out before and after fermentation. Results revealed that the mean value for extensibility showed no significant increase (26.02-29.07) before fermentation and a significant decrease (22.51 to 21.03) after fermentation with addition of Monosodium Glutamate. Increase in level of oat flour incorporation resulted in decrease in extensibility before and after fermentation.

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