An attempt to utilize oat bran in baking cake products
Alicja Ceglińska
alicja_ceglinska@sggw.edu.plZakład Technologii Zbóż Katedry Technologii Żywności, Szkoła Główna Gospodarstwa Wiejskiego, Warszawa (Poland)
Tadeusz Haber
Zakład Technologii Zbóż Katedry Technologii Żywności, Szkoła Główna Gospodarstwa Wiejskiego, Warszawa (Poland)
Agnieszka Stelebniak
Zakład Technologii Zbóż Katedry Technologii Żywności, Szkoła Główna Gospodarstwa Wiejskiego, Warszawa (Poland)
Abstract
Seven samples of wheat flour with an addition of 2, 4, 6, 8, 10 and 12% of oat bran were the material for the study. Two kinds of cakes: cracknel and pretzel were baked. The content of the total dietary fibre and its water soluble and insoluble fractions were examined. The cakes were evaluated in organoleptic tests, and their crispness (hardness), baking performance and baking losses were determined as well. The content of dietary fibre in the cracknels and pretzels containing the greatest proportion of oat bran was over 5 times and almost 4 times as high as that in the cakes with no addition of oat bran, respectively. The higher content (10–12%) of oat bran had a disadvantageous effect upon the traits evaluated in the organoleptic assay and on cracknel hardness. The recommended proportions of oat bran in blend to make cracknels and pretzels are 6–8% and 6–12%, respectively. The results show that oat bran can be used to enrich cakes by the dietary fibre.
Keywords:
cake hardness, cracknel, dietary fibre, fractions, coat bran, pretzelReferences
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Authors
Alicja Ceglińskaalicja_ceglinska@sggw.edu.pl
Zakład Technologii Zbóż Katedry Technologii Żywności, Szkoła Główna Gospodarstwa Wiejskiego, Warszawa Poland
Authors
Tadeusz HaberZakład Technologii Zbóż Katedry Technologii Żywności, Szkoła Główna Gospodarstwa Wiejskiego, Warszawa Poland
Authors
Agnieszka StelebniakZakład Technologii Zbóż Katedry Technologii Żywności, Szkoła Główna Gospodarstwa Wiejskiego, Warszawa Poland
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Copyright (c) 2003 Alicja Ceglińska, Tadeusz Haber, Agnieszka Stelebniak
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