Background: A great attention has been made by fortification of BREAD with OAT diet fibers. OAT fibers are known as a lowering substance of blood sugar, cholesterol, triglyceride, HDL and LDL.Methods: In this study 25 percent of wheat flour was replaced with OAT flour to produce OAT wheat BREAD and to investigate the effect of OAT BREAD consumption on blood sugar, cholesterol, triglyceride, HDL and LDL. The extraction rate of Roshan variety wheat flour used in this study was 78 percent. OAT flour was prepared by milling of Caliber variety OAT. To facilitate dehulling OAT kernels was preheated at 75ºC for 20 minutes. Dehulled kernels were heated at 100ºC for 1 hour period to prevent enzyme activity and bitterness taste of OAT flour. Baked OAT BREAD was consumed by 21 volunteers with high blood sugar or high blood cholesterol. The amount of consumption was 150 grams BREAD per day with normal three daily meals during 15 days period. Blood samples were taken from volunteers before and 10 and 15 days after BREAD consumption, and fasting glucose, cholesterol, LDL and HDL of the samples were measured.Findings: The results showed that the fasting blood sugar, cholesterol, LDL and HDL of OAT BREAD consumers significantly lower than the time before OAT BREAD consumption. It showed also that blood triglyceride of consumer blood samples was not different with those before BREAD consumption, statistically.Conclusion: 25 percent OAT flour BREAD reduced fasting blood sugar, cholesterol, LDL and HDL.

Background and objectives: Toast BREAD belongs to the bulk BREADs group that is recently bulk considered to be the most popular BREAD in Iran. The quality of BREADs depends on the baking power of the flour, the time of fermentation, the amount of protein and the type of additives which had been added. In addition, the outcome of the baking flour can be compared by the characteristics of the flour, the type of industrial measures, the method of preparation and the dough preparation process. By considering the BREAD position in the diet of individuals, it is possible to increase the nutritional value of this product by using different functional compounds of which fibers are widely considered. There are several reports indicating the daily intake of fiber is lower than the recommended dose that may increase the incidence of various diseases such as obesity and diabetes. During the recent years, however, efforts have been made to increase the use of dietary fiber in various food sources due to its impact on health. Therefore, in the present study, the effect of adding different levels of OAT and Psyllium fibers as new sources of dietary fiber on the quality of toast BREAD was investigated in comparison with the control sample. Materials and Methods: Firstly, chemical properties of the used wheat flour was determined. Then the raw materials had been prepared according to the treatments for preparing the dough. The treatments consisted of regular toast as the control, toast BREAD containing 0. 5% (of flour weight) OAT and psyllium fiber, toast BREAD containing 1 % of OAT and psyllium fiber, toast BREAD containing 1. 5 % of OAT and psyllium fiber and toast BREAD containing 2% of OAT and psyllium fiber which were subjected to various evaluations including the amounts of moisture, ash, protein, fat and fiber, pH values, as well as volumetric, texture analysis, colorimetric and sensory characteristics. To analyze the data, a completely randomized design was performed. The comparison of mean values was done by Duncan's multiple range test at a probability level of α = 5% Results: According to the results, with increasing the levels of OAT and Psyillium fibers, the values for moisture, ash, fiber, BREAD volume and L* were increased but pH, protein, fat, a* and b*, and staling rate decreased compared to the control. Application of fiber compounds also improved most sensory characteristics such as porosity, texture, chewing ability, taste, color intensity of crust and crumb and also aroma. Conclusion: The treatment containing 2% of OAT and psyllium fibers were found to be the best treatment in this study. According to the results, it seems that OAT and psyllium fibers can be used to improve the qualitative and organoleptic characteristics of the toast BREAD.

In order to study the competitive performance of spring BREAD wheat (Triticum aestivum) cultivars with wild OAT (Avena lodoviciana), a field experiment was conducted in research farm of Ramin University of Agricultural and Natural Resources, Khouzestan in 2010-2011 cropping season. The experimental design was strip blocks with three replications. Four wild OAT densities (0, 40, 80 and 120 plant.m-2) were assigned to horizontal plots and spring BREAD wheat cultivars (Chamran, Baz, Atrak, Arvand, Maroon, Shoeleh, Chenab, Vee/Nac and Falat) were randomized in vertical plots. Competition indices calculated and analyzed for each cultivar. The highest competition index was obtained for 40 and lowest at 80 and 120 plants.m-2. Results showed that new index was better than older by many aspects, as there is 8 category scales including; highly susceptible, susceptible, semi susceptible, moderate, semi-tolerant, tolerant, high tolerant, and immune. Newly cultivars Chamran, Daz, Virinak Vee/Nac and Falat with 1.3, 1.4, 1.6 and 1.8 competition indices, respectively, were identified as semi susceptible and Maroon with 7.0 as tolerant, but there is no immune, high tolerant, susceptible, or high susceptible among these 10 cultivars. According to the results of the present experiment, tolerance of Maroon cultivar implies that low tillering cultivars with more than 400 plants.m-2 density may decrease weed damage by earlier wheat canopy closure.

Wheat flour was substituted with OAT flour by 0, 10, 20, 30, and 40% to investigate the effect on dough rheology and BREAD sensory quality and texture. Water absorption and dough development time in OAT composite doughs increased with an increasing level of OAT flour, whereas dough resistance, extensibility and BREAD firmness decreased. Dough softening increased with an increased level of OAT flour while the addition of OAT flour improved BREAD shelf life and reduced the yellowness of BREAD. BREADs produced with up to 20% OAT flour were stable and with good quality as indicated by sensory evaluation. OAT flour had larger particle size in comparison to wheat flour. BREADs produced with 30% and 40% OAT flour had a bitter after taste, unacceptable to the sensory panelists.

Background: Diet BREAD imparts an important role in human nutrition and is consumed widely in Tehran. Diet BREADs distributed in Tehran do not enjoy best quality regarding nutritional criteria. Hence this study was undertaken to evaluate the quality value. In order to investigate the quality, the study was conducted on 18 randomized barley pan BREADs, 7 crispy flat barley BREADs and 5, crispyflat OAT BREADs.Materials and methods: This research was designed in two stages the first stage was descriptive 18 BREADs claimed to be diet were randomly collected from the market including barely pan BREADs,7 crispy flat barely BREADs, and 5 crispy flat OAT BREADs. Chemical characteristic of BREADs i.e. moisture, ash, pH, carbohydrate, fat, protein, fiber and phytic acid were determined based on AACC , AOAC and Thompson and Erdman methods. OAT BREAD was also baked using Avena Sativa variety and its chemical characteristics were measured and compared with samples. The results were analyzed by T-test.Results: Regarding the phytic acid, the amounts based on dry basis were as follows: OAT pan BREAD 275±2.1mg/100g, barley pan BREAD 359.5±61mg/100g, crispy barley flat BREAD 437±92.8 mg /100g, crispy barley flat OAT BREAD 622.6±127.4 mg/100g. Fibers in OAT pan BREAD was 2.29±0.02 g / 100gon dry basis while in pan OAT BREAD samples from Tehran market was 0.99±0.47 g /100g.Conclusion: Nutritional value of marketed BREADs was very poor in compare with actual OAT BREAD baked in the laboratory and regarding the importance of diet BREAD we suggest proper supervision on production.

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 an increase in the dough’s proportion of OAT. The data obtained from the extensograph readings showed that the dough energy increased but extensibility property decreased with increase in the proportion of OAT in the dough. BREADs with 10% OAT flour were ranked highest by the panelists. However, from a sensory point of view, the 10% formula was found to be inferior to control (BREAD baked from 100% wheat flour). Overall, considering the substantial nutritional benefits of OAT, a certain level of compromise in the sensory properties can be made by offering BREADs with 20-30% rate of OAT content.

In order to study the redistribution response of photosynthetic assimilates of different spring BREAD wheat cultivars in different densities of wild OAT, an experiment was conducted based on a strip block experiment with three replications at the Research Farm of Ramin Agriculture and Natural Resources University, Ahwaz, Iran during 2012. Treatments were four OAT densities (0, 40, 80 and 120 plants m-2) in horizontal strips and 10 spring BREAD wheat cultivars (Chamran, Baz, Atrak, Arvand, Maroon, Shoeleh, Chenab, Veree/Nak and Falat) in vertical strips. Results showed that with increase in OAT density up to 120 plants m-2, efficiency and percentage of the assimilates redistribution was increased, but current assimilates contributed less to the grain filling and grain yield. However, dwarf and early maturing cultivars of Veree/Nak and Atrak, with 2400 Kg ha-1 and Chenab with 2200 Kg ha-1 of redistribution appeared to benefit from an efficient transport system against the weed (wild OAT). In contrast to the dwarf cultivars, the tall cultivar of Arvand with minimum assimilates redistribution of 600 Kg ha-1 and maximum amount of current assimilates of 3700 Kg ha-1 and also Shoeleh and Maroon were less dependent on their stem reserves at the grain filling stage.

Introduction Integrated weed management is based on combination of several management methods, while reducing the rate of the use of herbicides, will result in efficient management and sustainable weed control. Ability of crop tolerance and prevent weed growth are two important traits in weed competition....