Oat malt as a baking ingredient – A comparative study of the impact of oat,barley and wheat malts on bread and dough properties |
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| Institution: | 1. Wageningen UR Plant Breeding, P. O. Box 386, NL-6700 AJ Wageningen, The Netherlands;2. Plant Research International, Wageningen UR, P.O. Box 16, NL-6700 AA Wageningen, The Netherlands;3. Allergy Consortium Wageningen, P.O. Box 16, NL-6700 AA Wageningen, The Netherlands;4. Wageningen UR Food Chemistry, P. O. Box 8129, NL-6700 EV Wageningen, The Netherlands;1. Department of Agriculture and Forestry Engineering, Food Technology, College of Agricultural and Forestry Engineering, University of Valladolid, Av. Madrid, 44, 34004 Palencia, Spain;2. Laboratory of Food Chemistry & Biochemistry, Department of Food Science and Technology, School of Agriculture, Aristotle University of Thessaloniki, Thessaloniki 541 24, Greece;1. College of Food Science, Southwest University, Chongqing 400715, People''s Republic of China;2. Chongqing Engineering Research Centre of Regional Foods, Chongqing 400715, People''s Republic of China;1. Joint International Research Laboratory of Agriculture and Agri-Product Safety, College of Agriculture, Yangzhou University, Yangzhou 225009, Jiangsu Province, China;2. The University of Queensland, Centre for Nutrition and Food Sciences, Queensland Alliance for Agriculture and Food Innovation, Brisbane, QLD 4072, Australia;3. Tongji School of Pharmacy, Huazhong University of Science and Technology, Wuhan, Hubei 430030, China |
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| Abstract: | Oat malt is a nutritionally rich ingredient mainly used in a small number of speciality products. The aim of this study was to evaluate the suitability of oat malt in wheat baking. The effect of oat malt on bread and dough properties at levels ranging from 0.5% to 5% was studied and compared with barley and wheat malts. The addition of all malts increased loaf specific volumes. Barley and wheat malts at levels above 2.5% led to a sticky and coarse crumb, but the effect of oat malt on the crumb grain was negligible. Rheological characterisation could not explain the superior baking performance of oat malt, as it increased extensibility and decreased resistance extensively indicating weakening of the extensional properties of the gluten network. The high lipolytic activity may have compensated for the loss of dough strength by improving the surface properties of gas cells. The results show that oat malt can be used in wheat baking to improve the loaf volume and nutritional quality without the detrimental effects associated with the excess amylolytic activity of barley and wheat malts. |
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