Abstract
Effects of added gluten and transglutaminase on microstructure, instrumental texture and sensory characteristics of bread baked with 51% wholemeal oat flour were compared in order to determine how changes in the state of macromolecules protein and starch correlate with changes in sensory and instrumental structure. Light microscopy, instrumental texture profile analysis, and descriptive sensory analysis were used to analyse the test breads. Addition of gluten and transglutaminase affected the structure of the protein network and distribution of water between the protein and starch phases. The differences in microstructure were quantified by determining the areas of starch and protein in the micrographs by image analysis. Breads baked with added gluten and water were softer and less gummy than the oat and wheat reference breads in the texture profile analysis. Addition of transglutaminase made the breads harder and gummier than the breads baked without the added enzyme. In the descriptive sensory analysis breads baked with added gluten or added gluten and water were evaluated as more soft and springy than the reference oat bread. Sensory characteristics of bread texture correlated well with the texture and microstructure measured instrumentally.;
Highlights
D-glucan), a cell wall polysaccharide that is one of the important physiologically active dietary fiber components (Wood 2001)
Isation of microstructure of products is a key element in the understanding of effects of ingredients and processing conditions on the structure
The aim of the study was to analyse the effects of gluten and transglutaminase on microstructure, sensory and instrumentally measured texture of mixed oat-wheat bread and to determine how changes in the state of macromolecules – protein and starch – correlate with changes in sensory and instrumental structure
Summary
D-glucan), a cell wall polysaccharide that is one of the important physiologically active dietary fiber components (Wood 2001). In addition to β-glucan, oat contains other dietary fibers, vitamins, minerals, antioxidants, sterols and other bioactive compounds, and proteins high in lysine (Lásztity 1998, South et al 1999). Whole grains are important sources of dietary fiber and other compounds of interest in disease prevention (Slavin et al 1999). A substantial amount of the soluble dietary fiber of whole grain oat is β-glucan (mixed linkage (1→3)(1→4)-β-. The aim of the study was to analyse the effects of gluten and transglutaminase on microstructure, sensory and instrumentally measured texture of mixed oat-wheat bread and to determine how changes in the state of macromolecules – protein and starch – correlate with changes in sensory and instrumental structure
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