Evaluation of rheological properties of dough and quality of wheat bread with ground oat grain addition
Anna Czubaszek
dziekanat.wbinoz@upwr.edu.plKatedra Technologii Owoców, Warzyw i Zbóż, Akademia Rolnicza, Wrocław (Poland)
Abstract
The experimental material consisted of commercial wheat flour (type 550) and grains of 6 oat cultivars: Akt, Bajka, Borowiak, Chwat, Cwał and Kasztan. Analyses were done to characterize the material, and both farinograph and extensigraph measurements as well as baking tests were performed to evaluate the properties of dough containing 5% or 10% of ground oat grain. The wheat flour type 550 was characterized by a good baking quality. The content of total protein in the oat was high, whereas that of starch, pentosans and ash was low. The cultivars showed a high activity of proteolytic enzymes, and a high level of the falling number. Ground oat grain added to wheat flour increased the water absorption of the mixture. With increasing content of ground oat, the time of dough development lengthened, the time of dough stability shortened, and the mixing tolerance index increased. The dough with 5% share of ground oat had the highest valorimetric value. The best farinographic values, of those recorded for all the types of wheat-oat dough, were obtained with the dough containing the grain of oat cvs Bajka and Chwat. The extensographic assessment showed that the addition of oat grain decreased the quality of dough. The oat cultivars differed in their effects upon the extensographic properties at different amounts of grain in the mixture. The best results for the mixtures containing 5% of oat were obtained with the ground grain of cvs Kasztan and Akt, and for the mixtures with 10% oat share — with cv. Bajka. The wheat-oat baker’s products were well risen and had a pleasant aroma. The bread containing 5% of ground oat was characterized by a slightly higher loaf volume as compared to that of the wheat bread. The 10% share of oat grain in dough effected the lowest loaf volume. The largest loaves were made with the addition of grain of cvs Cwał and Borowiak. Bread overbake was not affected by the additives used. The replacement of 10% of wheat flour with ground oat grain resulted in the improvement of the bread crumb structure.
Keywords:
bread baking, extensigraph, farinograph, wheat-oat blendsReferences
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Authors
Anna Czubaszekdziekanat.wbinoz@upwr.edu.pl
Katedra Technologii Owoców, Warzyw i Zbóż, Akademia Rolnicza, Wrocław Poland
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