|
|
vol. 10, nr. 3 (2007)
|
Changes in wheat bread crumb texture caused by supplementation with oat products
|
|
|
Renata Różyło
|
|
| (get PDF )
|
|
|
Department of Machine Operation in Food Industry, Agricultural University, ul. Doświadczalna 44, 20-280 Lublin |
|
|
vol. 10 (2007), nr. 3,
pp. 667-676
|
|
|
abstract:
The objective of this study was to evaluate the effect of oat products (flour and bran) addition on wheat bread crumb texture. Wheat flour replaced by 0, 5, 10, 15, 20% of oat flour and 0; 2.5; 5; 7.5; 10% of oat bran was used in the study. The experimental baking was a small-scale straight-dough baking test. Textural properties of bread crumbs were tested by texture profile analysis (TPA) performed 1 and 3 day after baking. Bread crumb samples (20 mm) from the centre of the loaf were compressed twice by means of a ZWICK Z020/TN2S machine equipped with a 25 mm plunger. The results indicated that increasing amount of oat flour (range from 5 to 20%) caused a rise of bread crumb hardness. However, 2.5% oat bran addition caused a decrease of bread crumb hardness. Substitution at the level of 5% of oat flour caused a significant increase of bread crumb gumminess 1 day after baking. A significant decrease of bread crumb gumminess was the result of 2.5% oat addition. Chewiness of bread crumb 1 and 3 day after baking increased with rise of oat flour addition from 0 to 20%. Bread crumb with 2.5% oat bran substitution had the lowest chewiness. The results showed that both oat flour substitution at levels from 0 to 20% and oat bran at levels from 0 to 10% resulted in significant changes of bread crumb textural properties.
|
|
keywords:
oat, oat flour, oat bran, bread, bread crumb, texture
|
|
original in:
Polish
|
|
|
|
|
|
