Effects of Carboxymethylcellulose, Yoghurt and Transglutaminase on Textural Properties of Oat Bread

Abstract

AbstractOat bread was baked with carboxylmethylcellulose (CMC), yoghurt (YG) and transglutaminase (TG) following a 33 Box‐Behnken design consisting of CMC (1, 2 g), YG (10.75, 33.75 g) and TG (0.5, 1.5 g) as independent variables. The dependent variables of interest for the textural properties were hardness, chewiness, gumminess, springiness and specific loaf volume. Increasing CMC (1–2 g) significantly (P < 0.05) increased all the textural parameters of the bread, but not its specific volume (1.49–1.46 mL/g). YG significantly (P < 0.05) decreased the hardness (786.01–593.39 N), chewiness (36.44–20.22 N) and gumminess (2.28–1.21 N), but sightly (P > 0.05) increased the springiness (11.28–11.41 mm) and specific loaf volume (1.51–1.67 mL/g) of the resulting bread. TG significantly (P < 0.05) affected all the textural parameters of oat bread, increased bread hardness (537.85–692.41 N), but decreased other parameters such as gumminess (4.66–2.14 N), springiness (6.47–4.14 mm), and specific loaf volume (1.61–1.54 mL/g) as the level of TG increased from 0.5 to 1.5 g. The objective of the optimization was to establish the amount of CMC, YG and TG required for optimal oat bread production. Hardness, chewiness, gumminess and springiness were used for numerical optimization to estimate the optimal level of ingredients for the production of oat bread. The predicted optimal ingredients for preparing oat bread were: CMC (1 g), yoghurt (33.75 g) and TG (0.98 g) with a desirability of 0.93.Practical ApplicationsThe consumption of oats is increasing worldwide, mainly due to the interest in novel and healthy foods as potential alternative ingredients to wheat flour for breadmaking. However, the absence of gluten development in oat dough leads to bread with a crumbling texture and other postbaking defects. This technological problem has created the need for functional food ingredients such as carboxymethylcellulose (CMC), yoghurt (YG) and transglutaminase (TG) to counteract these undesirable baking and postbaking defects. CMC increased all the textural parameters of bread, except its specific loaf volume. YG decreased the hardness, chewiness and gumminess but increased the resilience (cohesion energy and cohesion force), springiness and specific loaf volume of the resulting bread. TG decreased all the physical and textural parameters of oat bread with exception of hardness which increased. Optimizing the amount of CMC, YG and TG required for oat bread with the most desirable properties is vital because the quality and price of the final product depend on this parameter.