Browsing by Subject "baking"
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(2015)Chemical composition of oats and its suitability for baking were reviewed in the literature part. The special features of baking without gluten and possibilities to increase the quality of gluten-free bread were also discussed. The aim of the experimental research was to develop high protein gluten-free oat-based bread. The effect of different protein concentration on structural, textural and sensory properties of gluten-free oat bread was studied. Also the effect of processing method on bread quality was studied by using sourdough technology and straight dough technology. Gluten-free oat bread recipe and baking protocol as well as sourdough fermentation conditions were optimized on the basis of preliminary trials. Oat-based breads with varying protein content were baked by using straight dough and sourdough technologies. Reference sample was oat-based bread without added protein. Specific volume, moisture content, texture profile analysis (crumb hardness, chewiness and resilience) and starch retrogradation of gluten-free breads were analysed. For shelf life measurements, breads were stored in plastic bags at room temperature from 1 to 3 days. Sensory profile of bread samples were evaluated on the day of baking by a trained panel. Descriptive analysis method was used. Palatable high protein gluten-free oat-based bread was obtained in this study. Increasing amount of protein improved the crumb structure and shelf life of gluten-free breads. All of the protein supplemented breads had agreeable sensory profile. Sourdough did not further improve the quality of high protein gluten-free bread except for increased aroma intensity. Oats and its fractions can be successfully applied as an ingredient for gluten-free baking to enhance the nutritional quality.
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(2019)Partial replacement of wheat flour with faba bean flour enhances the nutritional quality of wheat bread, but simultaneously weakens the gluten network, decreases the bread volume and increases bread hardness. The flour can be fermented with lactic acid bacteria, capable of producing exopolysaccharides (EPS), to improve the technological properties for baking. The aim of the research was to produce a bread rich in protein by replacing 30 % of the wheat flour with faba bean flour, which was fermented by EPS-producing Weissella confusa or Leuconostoc pseudomesenteroides -lactic acid bacteria to improve the baking quality. The effect of native and fermented faba bean flour to the properties of dough and bread was studied. Water absorption and rheology of the dough was analyzed with farinograph and Kieffer test of Texture Analyser. The volume of the breads was measured by rapeseed replacement method, and the texture of the breads by using TPA-test of Texture Analyser. The protein content of the total energy value of the bread was determined by calculations. As expected, native faba bean flour decreased the stability and elasticity of the dough compared to the 100 % wheat dough. The volume of wheat - faba bean bread decreased 11 % and the crumb texture was 38 % harder compared to the wheat bread. Fermentation of faba bean flour increased the water absorption and decreased the extensibility of the dough compared to the dough with native faba bean. Fermentation with W. confusa increased the bread volume by 21 % and decreased the bread hardness by 12 % compared to the breads with native faba bean. The volume of the breads with W. confusa-fermented faba bean was increased by 8 % even compared to the 100 % wheat bread. Yet the breads fermented with L. pseudomesenteroides had considerably decreased volume (-15 %) and increased hardness (+116 %) compared to the breads with native faba bean. The difference was hypothesized being caused by more intense acidification and possibly the different structure and amount of EPS. In this study 30 % of wheat flour was successfully replaced with faba bean, resulting a bread rich in protein and with a texture similar to 100 % wheat bread, as the faba bean flour was fermented with EPS-producing W. confusa -lactic acid bacteria. New methods for analyzing the rheology of EPS-containing dough would be beneficial for estimating the baking quality.
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(2011)The literature review focused on the composition of oats along with wheat-free oat baking technology. Enzyme active baking and rye malt utilization in low gluten baking was also reviewed. In the experimental part the effect of an extract prepared from rye malt sourdough on dough viscosity and oat bread quality was studied in order to develop technology to good quality rye flavored oat bread. Rye malt flour of high enzyme activity was used to prepare a sourdough enabling degradation of rye prolamins, harmful to celiac patients. Rye malt extract was prepared from the sourdough by centrifugation. Part of the extract was heated for enzyme inactivation to compare the effects of the enzyme active and inactive extracts on oat dough and bread. The extract was used for baking 15, 25 and 30 % (dough weight) by reducing water. Miniature size breads (20 g) were baked in small pans. Dough viscosity was measured to show partial hydrolyzation of beta-glucan due to enzyme activity. Rye flavor was measured with the help of trained jury. Rye malt extract decreased dough pH approximately from 5.8 to 4.4 and increased the titratable acidity. The dough was less viscous when using enzyme active extract and more viscous when using the inactivated extract. The rye malt extract increased bread firmness and flavor and aroma were improved. Also the pores in the crumb were smaller and more evenly distributed. The inactivated extract increased bread crumbliness. The results suggest that the production of good quality rye flavored oat bread is technologically possible when using an enzyme active extract. This can possibly be explained by the low pH inhibiting the amylases together with high gelatinization temperature of oat starch. During fermentation, the pH of the rye malt sourdough drops so low that it inhibits the excessive ?-amylase activity in the dough so that excessive starch hydrolysation cannot occur. Therefore the use of the rye malt extract in baking process is possible without inactivation. Sourdough fermentation as part of gluten-free baking can improve bread color, aroma, flavor and texture. Also, the addition of rye malt extract improved mold-free time by lowering the pH. It seems that with the help of this technology it is possible to add long yearned rye flavor to low gluten oat bread. Based on earlier results it was concluded that it is possible to achieve bread prolamin content of 63.5 mg/kg. However, it should be possible to obtain even better results with the help of further development.
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