Physicochemical Properties of Oat Varieties and Their Potential for Breadmaking

Abstract

The breadmaking potential of six oat varieties was compared with and related to their physicochemical properties. The most significant differences in the bread characteristics were found in the crumb structure. The varieties Buggy, Energie, and Zorro resulted in good bread quality with an even gas‐cell distribution characterized by a high number of relatively small pores. In contrast, Typhon, Ivory, and Nord 08/311 each had a large hole in the center of the crumb and accordingly poor quality. Breads differed little in specific volume, bake loss, and density. Rheological analysis revealed positive effects of low batter resistance to deformation on oat bread quality. On the basis of the physicochemical characterization, protein and fat contents were identified as key factors responsible for differences observed in bread quality, provided that starch damage and water‐hydration capacity were low. Additionally, high setback and final viscosity, as determined by Rapid Visco Analyser (RVA) analysis, positively affected oat bread quality. High α‐amylase activity was found to influence negatively the breadmaking performance of oats. Overall, protein, fat, dietary fiber content, starch pasting properties, and α‐amylase activity were responsible for the breadmaking properties of oat varieties.

Characterization of chemical composition and techno‐functional properties of oat cultivars

“…However, none of the samples can be highlighted as significantly different one. The viscous properties of the cultivars were similar to those reported in literature (Choi et al., 2012; Hüttner et al., 2011).…”

“…Also, oat breeding is mainly directed by agronomic properties such as seed size, yield, and lodging resistance or by nutritional attributes such as protein, lipid, or β‐glucan content (Lapveteläinen et al., 2001; Valentine et al, 2011). Examinations of oat cultivars showed that there can be great differences in their composition (Boeck et al., 2018) and in the techno‐functional behaviors of their flours such as hydration, batter rheology, pasting properties, and also baking performance (Choi et al., 2012; Hüttner et al., 2011; Sunilkumar et al., 2017; Zhang et al, 2019). This indicates that more detailed quality requirements similarly to that of wheats might be needed to determine the end‐use quality of oats and to investigate their applicability in the different food sectors.…”

“…Rapid Visco Analyzer and amylograph are the most often applied methods for investigating pasting and retrogradation properties of oat flour or starch in a slurry system. Based on literature data, oat flours can be characterized by high viscosity values, which is strongly related to β‐glucan level and its molecular structure (Berski et al., 2014; Choi et al., 2012; Hüttner et al., 2011; Liu et al., 2010). There can be find only a few examples in the literature about the analysis of the thermomechanical behavior of oat dough matrices.…”

Baking Quality Assessment of Twenty Whole Grain Oat Cultivar Samples

“…In our study, most of the oat cultivar samples were baked with good or excellent quality by the dough yield optimisation. Previously, specific volumes of 1.14-1.66 mL/g have been reported for whole oat breads [16,17], while in our study, specific volumes were greater (1.45-1.93 mL/g). However, a good loaf bread shape using wheat baking quality criteria was challenging to obtain with our gluten-free baking method.…”

“…The objective of this study was to assess the baking quality variation of twenty whole grain oat cultivar samples, and to identify the factors that caused the variation. In previously published whole oat baking studies, oat cultivars and processing steps were not controlled [16], or the oat was not properly kilned [17]. Kiln treatment is included in oat processing to increase the shelf-life of oat and to prevent enzymatic rancidity, since oat contains high levels of fat and lipolytic enzymes [18].…”