The effect of bread-making methods on functional and quality characteristics of oat bran blended bread

SAKA M. C., ÖZKAYA B., Saka I.

INTERNATIONAL JOURNAL OF GASTRONOMY AND FOOD SCIENCE, cilt.26, 2021 (SCI-Expanded) identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 26
  • Basım Tarihi: 2021
  • Doi Numarası: 10.1016/j.ijgfs.2021.100439
  • Dergi Adı: INTERNATIONAL JOURNAL OF GASTRONOMY AND FOOD SCIENCE
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus, Food Science & Technology Abstracts
  • Anahtar Kelimeler: Oat bran, Wheat flour, Phytic acid, Function a l compounds, Bread-making methods, Br e a d quality, PHYTIC ACID CONTENT, WHEAT-FLOUR DOUGH, ANTIOXIDANT PROPERTIES, PHENOLIC CONTENT, SOURDOUGH FERMENTATION, DIETARY FIBER, WHOLE WHEAT, BETA-GLUCAN, CEREAL, PHYTATE
  • Ankara Üniversitesi Adresli: Evet

Özet

Oat bran has higher soluble dietary fiber content compared to wheat or rice bran. This is very significant for preventing diabetes, obesity, and cardiovascular diseases. In addition, oat bran is rich in phenolic compounds and antioxidant activity. Therefore, it can be stated that oat bran can be used as a functional additive in bakery products. This study examined the effects of adding oat bran to wheat flour at different rates (0%, 5%, 10%, 15%, and 20%) on the rheological properties of dough, and functional and technological properties of breads made with three different methods (straight, sponge, and sourdough methods). Oat bran increased the amounts of dietary fiber, and the phenolic content and antioxidant activity of breads made with all three methods; it also increased the phytic acid content a little. The lowest phytic acid content was found in breads containing oat bran made with the sourdough method. In terms of phenolic content and antioxidant activity, there was not much difference between breads made with the sponge and sourdough methods, but breads made with straight dough methods had lower phenolic content and antioxidant activity. The highest recoverable work, elasticity, and cohesiveness values were obtained for breads made by the straight method, while the hardest and chewiest breads were those made with the sourdough method. In the sensory evaluation, breads made by the straight method received mostly the highest scores, and breads made with the sponge method were more appreciated in terms of taste and odor characteristics. According to the scores given by the panelists, breads containing up to 10% oat bran made by all three methods had acceptable properties.