Optimization of ingredients and baking process for improved wholemeal oat bread quality

Baking technology for tasty bread with high wholemeal oat content and good texture was developed. Bread was baked with a straight baking process using whole grain oat (51/100g flour) and white wheat (49/100g four). The effects of gluten and water content, dough mixing time, proofing temperature and time, and baking conditions on bread quality were investigated using response surface methodology with a central composite design. Response variables measured Were Specific volume, instrumental crumb hardness, and sensory texture, mouthfeel, and flavour. The concentration and molecular weight distribution of beta-glucan were analysed both from the flours and the bread. Light microscopy was used to locate beta-glucan in the broad. Proofing conditions, gluten, and water content had a major effect on specific volume and hardness of the oat bread. The sensory crumb properties were mainly affected by ingredients, whereas processing conditions exhibited their main effects on crust properties and richness of the crumb flavour. beta-glucan content of oat bread was 1.3/100g bread. The proportion of the highest molecular weight fraction of beta-glucan was decreased as compared with the original beta-glucan content of oat/wheat flour. A great part of beta-glucan in bread was located in the large bran pieces. (c) 2006 Swiss Society of Food Science and Technology. Published by Elsevier Ltd. All rights reserved.