Baking Quality Assessment of Twenty Whole Grain Oat Cultivar Samples

Abstract

Whole grain oat has become an increasingly popular baking ingredient. Still, oat baking poses many industrial challenges because the baking quality criteria have not been set for whole grain oat flours, and cultivar variation remains unknown. We aimed to assess the baking quality variation of twenty whole grain oat cultivar samples, and to identify the factors that caused the variation. It was hypothesised that by optimising the water absorption of the dough (i.e., dough yield) by test baking method, the best baking potential could be achieved for all oat cultivar samples. The baking trials were conducted as whole oat baking, without wheat or gluten additions. In most of the samples, good baking quality was obtained by dough yield optimisation. The highest specific volumes (1.9–1.93 mL/g) and best crumb properties were achieved in the samples with the highest optimal dough yields, 205. However, baking quality varied, as all samples could not be baked with good quality at high dough yields. Additionally, small median particle size and high fat content of the oat flours were related to good baking properties of whole grain oat at optimised dough yield (p < 0.05). These findings can benefit the development and the optimisation of industrial oat baking processes.

The bioaccessibility of folate in breads and the stability of folate vitamers duringin vitrodigestion

“…However, the bioaccessibility of folate in LOC was high with 102% ± 11%. Data about the baking quality of LOA, LOB and LOC has been reported by Sammalisto et al (referred to F16, F25, F19 respectively), 36 and LOC had the lowest crumb hardness value. Low bioaccessibility of folate in oat bread compared to the other breads could be linked to the existence of beta-glucan, which can slow down the in vitro digestion of starch by hindering the efficiency of amylase.…”

Insoluble/soluble fraction ratio determines effects of dietary fiber on gut microbiota and serum metabolites in healthy mice

“…16,25 Meanwhile, OSDF was almost made up of Glc (96.61%) with a few Ara (1.01%) and Xyl (2.38%), suggesting a kind of glucan. 26 Compared with the three SDFs, the rest had a more balanced monosaccharide composition, where no sugar had a proportion of more than 40%. KSDF was characterized by a high proportion of Man (36.4%) and also contained 26.80% Gal, 18.50% Ara, 9.04% Glc, 4.52% GalA, 3.67% Rha, and 1.08% Xyl.…”

The role of hydrothermal treatment (steaming and tempering) parameters on oat groat, flake and flour properties

“…As the physicochemical properties differ between oat cultivar samples, presumably the milling properties vary as well. A further study showed that in the set of 20 oat cultivar samples, oat flour particle size parameters (average particle size D 4,3 and median particle size D 50 ) were related to the baking quality of whole grain oat flours (Sammalisto et al, 2021). Regarding oat flakes, it has been reported that oat cultivar samples varied in the oat flake properties (Jokinen et al, 2022;Lapveteläinen et al, 2001), oat flake granulation and oatmeal texture (Rhymer et al, 2005).…”