Effect of various oat forms on the quality of confectionery
2008
Sobczyk, M.,Warsaw University of Life Sciences (Poland). Dept. of Food Technology
The aim of these studies was to examine the effect of addition of four oat forms on the physical properties of wheat dough and quality of sponge-fatty cakes. The research material consisted of wheat flour type 450 and the grain of two naked (Akt and Polar) and two husked (Dukat and Sprinter) oat varieties. The physicochemical analysis was performed on wheat flour and oat grains, which was followed by the investigation into the effect of oat flour (5, 10 and 15 percent) on the structural rheological characteristics of wheat dough. Farinographic analyses were carried out as well. Next, sponge-fatty cakes were baked with an addition of oat flour. Then the final products were evaluated in a sensory test and their selected physicochemical properties were analysed. The contents of dietary fibre and its water soluble and insoluble fractions were examined. The addition of different oat forms resulted in an increase in dough water absorption and development time. It also caused an increase in contents of the total dietary fiber as well as its water soluble and insoluble fractions in confectionery
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