A PhD Thesis at the University of Basrah Examines the Effect of Qualitative Treatments on Oats and Dough
The College of Agriculture at the University of Basrah investigated the effect of thermal, manufacturing, and enzyme treatments on improving the qualitative characteristics of oats and dough.
The thesis, presented by student Nora Taha Yassin, aimed to use two local oat varieties. Their chemical composition and antioxidant activity were analyzed, along with the extraction of starch and beta-glucan.
The study included results indicating that transglutaminase, extracted from defatted soybeans, and ascorbate oxidase from sandalwood husks, contributed to improving the rheological properties of oat flour.
The study also demonstrated that adding enzymes increased the shelf life of oat bread and extended its shelf life.
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