Browsing by Subject "taikinatulos"

The beneficial nutritional quality of oats and the recognition as a naturally gluten-free grain has increased its popularity. In the baking of wholemeal oat bread, the absence of gluten complicates the handling of the dough, and the oat cultivars differ in their baking quality a lot. For now, test baking is the only way to optimize whole oat baking. The aim of this study was to define how oat cultivars differ in their baking quality and how to adjust the dough yield for optimal baking result. The hypothesis was that oat varieties grown in different fields bake differently and by optimizing the dough consistency with dough yield, baking result can be improved. The work examined three oat cultivars and a total of five oat flour samples in the baking of palabread i.e. flat, yeast proofed bread. Moisture content, beta-glucan, and protein contents, pasting curves, particle sizes of flour and water binding were determined from the samples according to standard methods. All flour samples were baked first with dough yield of 215. The consistencies of doughs were measured with backward extrusion method by Texture Analyzer device. Based on the oat bread that proved to be the best in test baking, the optimal level of consistency was determined, to which dough yields were adjusted for the following baking tests. Breads baked with dough yields of 215 and breads obtained from optimized consistencies were compared sensorially and bread staling was measured by the hardness of the crumb for three days after baking. Oat cultivars differed in beta-glucan and protein contents. High beta-glucan and protein content of oat flour resulted in higher water-binding capacity and higher dough consistency. The low water-binding capacity of oat flour was associated with greater drying of the breads and faster aging. Moisture was bound better to the bread when the water-binding capacity of the oat was higher. The consistencies of the dough varieties of oat cultivars differed significantly with the same dough result, and the consistencies obtained from different flour samples of the same cultivars also differed from each other. There were no major sensory differences in the oat breads of the study, but breads baked from different oat flours differed in hardness and aging rates, even though the breads were baked with the same dough consistencies. The optimization of the consistency evened out the quality differences between the oat samples and improved the work-ability of the dough. The optimization was found to be successful in modifying handling of the dough and the structure of the baked bread in desired direction.