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J. Agr. Sci. Tech
Among cereals, oats are unique for their benefiting from high protein as well as lipid content. However, insufficient gluten content creates a big challenge to making breads out of this kind of cereals. Flour made of one type of bread wheat cultivar plus two types of improved oat lines were employed in this study to make composite oat-wheat flour bread. According to the data obtained from farinograph readings, water absorption capacity and the duration of the dough development increased with anfatcat:3xddnka7gbaolgn6ywh2ctayju