The effect of addition of oat starch on wheat bread quality and staling
Halina Gambuś
ktw@urk.edu.plKatedra Technologii Węglowodanów, AR Kraków (Poland)
Marek Gibiński
Katedra Technologii Węglowodanów, AR Kraków (Poland)
Abstract
The aim of this study was to show the effect of the addition of lipid naturally occurring in oat starch on the quality and ageing of model pup loaves (40 g) baked from wheat starch and dry vital gluten. A certain part of wheat starch 5, 10, 15 and 20% was substituted by oat starch. Trials were also undertaken to bake wheat bread 250 g in weight, in which wheat flour was substituted by oat starch up to 10 and 20% of the whole flour mass. The loaves were evaluated on the day of baking and then during 3 days of storage. All the oat starch additives to the model pup loaves caused enhanced the efficiency of baking and diminished backing losses. They also improved the degree of crumb penetration, which made possible to gain the high sensor scores, irrespective of a slight volume decrease. No positive effect of oat starch lipid on the quality and staling of wheat breads (250 g) was observed.
Keywords:
quality of bread, model pup loaves, wheat starch, oat starch, ageing of breadsReferences
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Authors
Marek GibińskiKatedra Technologii Węglowodanów, AR Kraków Poland
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