Browsing by Subject "Taikinan laajenemistesti"

Baking gluten-free oat doughs and evaluating the baking quality is technologically challenging, as the majority of dough research methods have been developed for doughs containing gluten. Oat doughs does not have gluten proteins that form a gluten, which in wheat doughs give the dough a viscoelastic structure, giving it good gas retention properties. Compared to wheat doughs, oat doughs are sticky, which makes their handling challenging. The structure formation of oat doughs is based on starch and hydrocolloids. Hydrocolloids are used to enable the gas bubbles hold together until baking and starch gelatinisation. The dough inflation test is a dough research method that can be used to examine the gas retention properties of the dough by blowing a bubble from the dough sample. Pressure and drum distance are measured from inflation. In addition to these, the results include deformation energy and the relationship between pressure and distance. The purpose of this study was to optimize the dough inflation test used with wheat doughs to be suitable for gluten-free oat doughs and to find out whether the optimized method is suitable for measuring gluten-free oat doughs and predicting the baking quality of the dough. The hypothesis of the research was that the method can be modified to be suitable for oat dough, but as such it is not suitable for oat dough. It was also assumed that the parameters describing wheat dough do not directly describe the baking quality of oat dough. The modified method was assumed to predict the baking quality and gas retention capacity of the dough. The method was optimized to be suitable for oat doughs. After that measurements were performed with oat doughs of different baking quality, whose consistencies and specific volumes were known, so that the connection with baking quality factors could be investigated. In this study, it was concluded that the dough inflation test is suitable for evaluating the consistency of oat doughs, because the study found a connection between the consistency of the dough and the measurement parameters of the dough inflation test. However, no clear connection with baking quality was observed. Based on this, the method can be used to compare possibly small consistency differences with oat dough.