Structure-function relationship of oat flour fractions when blended with wheat flour: Instrumental and nutritional quality characterization of resulting breads.

Autor: Rashed MS; Food Industry Development Department, Teagasc Food Research Centre, Dublin, Ashtown, Ireland.; Environmental Sustainability and Health Institute, Technological University Dublin, Dublin, Ireland., Pojić M; Institute of Food Technology, University of Novi Sad, Novi Sad, Serbia., McDonagh C; Food Industry Development Department, Teagasc Food Research Centre, Dublin, Ashtown, Ireland., Gallagher E; Food Quality and Sensory Science Department, Teagasc Food Research Centre, Dublin, Ashtown, Ireland., Frias JM; Environmental Sustainability and Health Institute, Technological University Dublin, Dublin, Ireland., Pathania S; Food Industry Development Department, Teagasc Food Research Centre, Dublin, Ashtown, Ireland.
Jazyk: angličtina
Zdroj: Journal of food science [J Food Sci] 2024 Jun; Vol. 89 (6), pp. 3347-3368. Date of Electronic Publication: 2024 May 14.
DOI: 10.1111/1750-3841.17089
Abstrakt: The present work investigated the structure-function relationship of dry fractionated oat flour (DFOF) as a techno-functional ingredient using bread as a model system. Mechanically, DFOF fractions (F), that is, F1: <224 µm, F2: 250-280 µm, F3: 280-500 µm, F4: 500-600 µm, and whole oat flour (F5) were blended with white wheat flour at 10%, 30%, and 50% substitution levels for bread making. The blended flours, doughs, and bread samples were assessed for their techno-functional, nutritional, and structural characteristics. The results of Mixolab and the Rapid Visco Analyzer show that the 50% substituted F3 fraction exhibits the highest water absorption properties (69.53%), whereas the 50% F1 fraction exhibits the highest peak viscosity of the past slurry. Analysis of bread samples revealed a lower particle size of DFOF fractions and higher supplementation levels, increased β-glucan levels (0.13-1.29 g/100 bread (db), reduced fermentable monosaccharides, that is, glucose (1.44-0.33 g/100 g), and fructose (1.06-0.28 g/100 g). The effect of particle size surpassed the substitution level effect on bread volume reduction. The lowest hardness value for F1 is 10%, and the highest value for F2 is 50%. The total number of cells in the bread slice decreased from the control to the F4 fraction (50%). Multi-criteria analysis indicated that DFOF fractions produced breads with similar structure and higher nutritional value developed from white wheat flour. PRACTICAL APPLICATION: The use of mechanically fractionated oat flours fractions in white wheat flour breads can improve the nutritional profile without affecting the physical properties of the bread product. Based on the oat flour fractions, bakers and food processing companies can tailor the bread formulations for high β-glucan, high fiber, and low reduced sugar claims.
(© 2024 The Authors. Journal of Food Science published by Wiley Periodicals LLC on behalf of Institute of Food Technologists.)
Databáze: MEDLINE
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