The effect of bread-making methods on functional and quality characteristics of oat bran blended bread
2021
Saka, M. | Özkaya, B. | Saka, İ
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.
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Este registro bibliográfico ha sido proporcionado por National Agricultural Library