Optimization of ingredients and baking process for improved wholemeal oat bread quality

Laura Flander (Corresponding Author), Marjatta Salmenkallio-Marttila, Tapani Suortti, Karin Autio

Research output: Contribution to journalArticleScientificpeer-review

140 Citations (Scopus)

Abstract

Baking technology for tasty bread with high wholemeal oat content and good texture was developed. Bread was baked with a straight baking process using whole grain oat (51/100 g flour) and white wheat (49/100 g four). The effects of gluten and water content, dough mixing time, proofing temperature and time, and baking conditions on bread quality were investigated using response surface methodology with a central composite design. Response variables measured were specific volume, instrumental crumb hardness, and sensory texture, mouthfeel, and flavour. The concentration and molecular weight distribution of â-glucan were analysed both from the flours and the bread. Light microscopy was used to locate â-glucan in the bread. Proofing conditions, gluten, and water content had a major effect on specific volume and hardness of the oat bread. The sensory crumb properties were mainly affected by ingredients, whereas processing conditions exhibited their main effects on crust properties and richness of the crumb flavour. â-glucan content of oat bread was 1.3/100 g bread. The proportion of the highest molecular weight fraction of â-glucan was decreased as compared with the original â-glucan content of oat/wheat flour. A great part of â-glucan in bread was located in the large bran pieces.
Original languageEnglish
Pages (from-to)860-870
JournalLWT - Food Science and Technology
Volume40
Issue number5
DOIs
Publication statusPublished - 2007
MoE publication typeA1 Journal article-refereed

Fingerprint

Bread
baking
breads
oats
ingredients
Glucans
glucans
texture
Flour
Glutens
Hardness
gluten
Triticum
hardness
flour
flavor
Molecular Weight
oat flour
molecular weight
water content

Keywords

  • Oat bread
  • Baking
  • Optimization
  • beta-glucan

Cite this

Flander, Laura ; Salmenkallio-Marttila, Marjatta ; Suortti, Tapani ; Autio, Karin. / Optimization of ingredients and baking process for improved wholemeal oat bread quality. In: LWT - Food Science and Technology. 2007 ; Vol. 40, No. 5. pp. 860-870.
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abstract = "Baking technology for tasty bread with high wholemeal oat content and good texture was developed. Bread was baked with a straight baking process using whole grain oat (51/100 g flour) and white wheat (49/100 g four). The effects of gluten and water content, dough mixing time, proofing temperature and time, and baking conditions on bread quality were investigated using response surface methodology with a central composite design. Response variables measured were specific volume, instrumental crumb hardness, and sensory texture, mouthfeel, and flavour. The concentration and molecular weight distribution of {\^a}-glucan were analysed both from the flours and the bread. Light microscopy was used to locate {\^a}-glucan in the bread. Proofing conditions, gluten, and water content had a major effect on specific volume and hardness of the oat bread. The sensory crumb properties were mainly affected by ingredients, whereas processing conditions exhibited their main effects on crust properties and richness of the crumb flavour. {\^a}-glucan content of oat bread was 1.3/100 g bread. The proportion of the highest molecular weight fraction of {\^a}-glucan was decreased as compared with the original {\^a}-glucan content of oat/wheat flour. A great part of {\^a}-glucan in bread was located in the large bran pieces.",
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Optimization of ingredients and baking process for improved wholemeal oat bread quality. / Flander, Laura (Corresponding Author); Salmenkallio-Marttila, Marjatta; Suortti, Tapani; Autio, Karin.

In: LWT - Food Science and Technology, Vol. 40, No. 5, 2007, p. 860-870.

Research output: Contribution to journalArticleScientificpeer-review

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T1 - Optimization of ingredients and baking process for improved wholemeal oat bread quality

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AU - Suortti, Tapani

AU - Autio, Karin

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N2 - Baking technology for tasty bread with high wholemeal oat content and good texture was developed. Bread was baked with a straight baking process using whole grain oat (51/100 g flour) and white wheat (49/100 g four). The effects of gluten and water content, dough mixing time, proofing temperature and time, and baking conditions on bread quality were investigated using response surface methodology with a central composite design. Response variables measured were specific volume, instrumental crumb hardness, and sensory texture, mouthfeel, and flavour. The concentration and molecular weight distribution of â-glucan were analysed both from the flours and the bread. Light microscopy was used to locate â-glucan in the bread. Proofing conditions, gluten, and water content had a major effect on specific volume and hardness of the oat bread. The sensory crumb properties were mainly affected by ingredients, whereas processing conditions exhibited their main effects on crust properties and richness of the crumb flavour. â-glucan content of oat bread was 1.3/100 g bread. The proportion of the highest molecular weight fraction of â-glucan was decreased as compared with the original â-glucan content of oat/wheat flour. A great part of â-glucan in bread was located in the large bran pieces.

AB - Baking technology for tasty bread with high wholemeal oat content and good texture was developed. Bread was baked with a straight baking process using whole grain oat (51/100 g flour) and white wheat (49/100 g four). The effects of gluten and water content, dough mixing time, proofing temperature and time, and baking conditions on bread quality were investigated using response surface methodology with a central composite design. Response variables measured were specific volume, instrumental crumb hardness, and sensory texture, mouthfeel, and flavour. The concentration and molecular weight distribution of â-glucan were analysed both from the flours and the bread. Light microscopy was used to locate â-glucan in the bread. Proofing conditions, gluten, and water content had a major effect on specific volume and hardness of the oat bread. The sensory crumb properties were mainly affected by ingredients, whereas processing conditions exhibited their main effects on crust properties and richness of the crumb flavour. â-glucan content of oat bread was 1.3/100 g bread. The proportion of the highest molecular weight fraction of â-glucan was decreased as compared with the original â-glucan content of oat/wheat flour. A great part of â-glucan in bread was located in the large bran pieces.

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