High β-glucans oats for healthy wheat breads: physicochemical properties of dough and breads

Bread is a highly consumed food whose nutritional value can be improved by adding an oat flour (Avena sativa L.-variety Bonaerense INTA Calen-Argentina) to a high-industrial quality wheat flour (Triticum aestivum L.). This cultivar of oat contains high amounts of β-glucans, which act as a prebiotic...

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Autores principales: Astiz, Valentina, Guardianelli, Luciano Martín, Salinas, María Victoria, Brites, Carla, Puppo, María Cecilia
Formato: Articulo
Lenguaje:Inglés
Publicado: 2022
Materias:
Química
wheat
oat
β-glucans
dough rheology
bread quality
Acceso en línea:http://sedici.unlp.edu.ar/handle/10915/156073
Aporte de:
SEDICI (UNLP) de Universidad Nacional de La Plata
id I19-R120-10915-156073
record_format dspace
spelling I19-R120-10915-1560732023-08-08T20:07:24Z http://sedici.unlp.edu.ar/handle/10915/156073 High β-glucans oats for healthy wheat breads: physicochemical properties of dough and breads Astiz, Valentina Guardianelli, Luciano Martín Salinas, María Victoria Brites, Carla Puppo, María Cecilia 2022 2023-08-08T15:36:29Z en Química wheat oat β-glucans dough rheology bread quality Bread is a highly consumed food whose nutritional value can be improved by adding an oat flour (Avena sativa L.-variety Bonaerense INTA Calen-Argentina) to a high-industrial quality wheat flour (Triticum aestivum L.). This cultivar of oat contains high amounts of β-glucans, which act as a prebiotic fiber. Wheat flour was complemented with different amounts of oat flour (5, 15, and 25%). A contribution of hydrophilic components from oat flour was evident in the oat–wheat mixtures. At the same time, the high content of total dietary fiber led to changes in the rheological properties of the dough. Mixtures with a higher proportion of oats showed an increase in alveographic tenacity (stiffer dough), higher stability, and a lower softening degree in farinographic assays. The dough showed significant increases in hardness and gumminess, without significant changes in cohesiveness, i.e., no disruption to the gluten network was observed. Relaxation tests showed that the blends with a higher oat content yielded 10 times higher stress values compared to wheat dough. Analysis of the oat–wheat breads showed improvements in nutritional parameters, with slight decreases in the volume and crust color. The crumb showed significant increases in firmness and chewing strength as the amount of oats added increased. Nutritional parameters showed that lipids, dietary fiber, and β-glucans were significantly increased by the addition of oats. Sensory analysis achieved high response rates with good-to-very good ratings on the hedonic scale set. Thus, the addition of oats did not generate rejection by the consumer and could be accepted by them. Breads with wheat and oats showed nutritional improvements with respect to wheat bread, since they have higher dietary fiber content, especially in β-glucans, so they could be considered functional breads. Centro de Investigación y Desarrollo en Criotecnología de Alimentos Articulo Articulo http://creativecommons.org/licenses/by/4.0/ Creative Commons Attribution 4.0 International (CC BY 4.0) application/pdf
institution Universidad Nacional de La Plata
institution_str I-19
repository_str R-120
collection SEDICI (UNLP)
language Inglés
topic Química
wheat
oat
β-glucans
dough rheology
bread quality
spellingShingle Química
wheat
oat
β-glucans
dough rheology
bread quality
Astiz, Valentina
Guardianelli, Luciano Martín
Salinas, María Victoria
Brites, Carla
Puppo, María Cecilia
High β-glucans oats for healthy wheat breads: physicochemical properties of dough and breads
topic_facet Química
wheat
oat
β-glucans
dough rheology
bread quality
description Bread is a highly consumed food whose nutritional value can be improved by adding an oat flour (Avena sativa L.-variety Bonaerense INTA Calen-Argentina) to a high-industrial quality wheat flour (Triticum aestivum L.). This cultivar of oat contains high amounts of β-glucans, which act as a prebiotic fiber. Wheat flour was complemented with different amounts of oat flour (5, 15, and 25%). A contribution of hydrophilic components from oat flour was evident in the oat–wheat mixtures. At the same time, the high content of total dietary fiber led to changes in the rheological properties of the dough. Mixtures with a higher proportion of oats showed an increase in alveographic tenacity (stiffer dough), higher stability, and a lower softening degree in farinographic assays. The dough showed significant increases in hardness and gumminess, without significant changes in cohesiveness, i.e., no disruption to the gluten network was observed. Relaxation tests showed that the blends with a higher oat content yielded 10 times higher stress values compared to wheat dough. Analysis of the oat–wheat breads showed improvements in nutritional parameters, with slight decreases in the volume and crust color. The crumb showed significant increases in firmness and chewing strength as the amount of oats added increased. Nutritional parameters showed that lipids, dietary fiber, and β-glucans were significantly increased by the addition of oats. Sensory analysis achieved high response rates with good-to-very good ratings on the hedonic scale set. Thus, the addition of oats did not generate rejection by the consumer and could be accepted by them. Breads with wheat and oats showed nutritional improvements with respect to wheat bread, since they have higher dietary fiber content, especially in β-glucans, so they could be considered functional breads.
format Articulo
Articulo
author Astiz, Valentina
Guardianelli, Luciano Martín
Salinas, María Victoria
Brites, Carla
Puppo, María Cecilia
author_facet Astiz, Valentina
Guardianelli, Luciano Martín
Salinas, María Victoria
Brites, Carla
Puppo, María Cecilia
author_sort Astiz, Valentina
title High β-glucans oats for healthy wheat breads: physicochemical properties of dough and breads
title_short High β-glucans oats for healthy wheat breads: physicochemical properties of dough and breads
title_full High β-glucans oats for healthy wheat breads: physicochemical properties of dough and breads
title_fullStr High β-glucans oats for healthy wheat breads: physicochemical properties of dough and breads
title_full_unstemmed High β-glucans oats for healthy wheat breads: physicochemical properties of dough and breads
title_sort high β-glucans oats for healthy wheat breads: physicochemical properties of dough and breads
publishDate 2022
url http://sedici.unlp.edu.ar/handle/10915/156073
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AT salinasmariavictoria highbglucansoatsforhealthywheatbreadsphysicochemicalpropertiesofdoughandbreads
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