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Impact of Whole Oat Flour on Dough Properties and Quality of Fresh and Stored Part‐Baked Bread

Majzoobi, Mahsa, Raiss Jalali, Aida, Farahnaky, Asgar
Journal of food quality 2016 v.39 no.6 pp. 620-626
absorption, adverse effects, antioxidants, bakery industry, beta-glucans, chewiness, cohesion, color, dough, dough development, hardness, oat flour, sensory properties, storage time, wheat flour
Whole oat flour (WOF) is known for high β‐glucan and antioxidant content. The main purpose of this study was to replace white wheat flour with WOF at different levels of 0, 10, 20 and 30% in production of bread using part‐baking technology. Dough properties (using farinograph) and physical characteristics of full‐baked breads stored for 1 h and 72 h at 20C were studied. Increases in water absorption, dough development time and dough softening, while a reduction in dough stability time with addition of WOF were obsereved. The specific volume of fresh breads containing WOF reduced further after storage. The crumb hardness, chewiness, elasticity and cohesiveness reduced and crust color became lighter with addition of WOF and storage time. The effects of bread storage were more obvious for samples containing WOF. The bread containing 10% WOF received the highest sensory scores and had similar sensory characteristics to the control. PRACTICAL APPLICATIONS: Costumer demand for breads with health benefits and superior sensory properties is increasing rapidly. This study showed the effects of substitution white wheat flour with whole oat flour (WOF) which is well‐known for its health benefits owing to considerable amount of β‐glucan and antioxidants. The results of this study are applicable in bakery industry and specifically in production of bread using part‐baked technology and can be useful for the producers of functional and healthy products. Some of the effects of flour replacement with 0, 10, 20 and 30% WOF were undesirable and had negative effects on sensory attibutes of the full‐baked breads. The adverse effects of storage (72 h at ambient temparature) were more obvious for breads containing WOF. However, inclusion of 10% WOF resulted in a bread with similar sensory properties to the control and hence it can be used succesfully for production of a healthier part‐baked bread.