Development of β-glucan enriched wheat bread using soluble oat fiber. (September 2020)

• Record Type: Journal Article
• Authors: Ortiz de Erive, Maria; He, Fuli; Wang, Tao; Chen, Guibing
• Is Part Of: Journal of cereal science. Volume 95(2020)
• Publication Date: 2020-09
• Subjects: Soluble oat fiber -- β-glucan -- Wheat bread -- Water content; Grain -- Periodicals; Cereal products -- Periodicals; Céréales -- Périodiques; Produits céréaliers -- Périodiques; Cereal products; Grain; Periodicals; 664.705
• DOI: 10.1016/j.jcs.2020.103051
• Languages: English
• ISSNs: 0733-5210

Abstract

Abstract: Soluble oat fiber (SOF) containing 70% oat β-glucan was incorporated into wheat bread by replacing 10, 12, and 14% of flour in wheat bread formulas. At each level of SOF, bread was made at the farinograph water content defined by the amount of water required to develop a dough consistency of 500 Brabender Units in farinograph tests, and 10 and 20% extra water above the farinograph water content. At the farinograph water content, bread formulated at each level of SOF exhibited lower specific volume and porosity, darker color, higher hardness, and lower springiness and cohesiveness than the control white bread. These negative effects were effectively counteracted by optimizing the water content in bread formulas. For the three levels of bran addition, when the water content was increased by 20% above the farinograph water content, the obtained loaves exhibited similar loaf volume, microstructure, textural properties, and crumb porosity to the control white bread. A serving (28 g) of the developed bread contained respectively 0.95, 1.12, and 1.28 g of β-glucan, which substantially exceed the minimum standard for approved health claims. Graphical abstract: Image 1 Highlights: High β-glucan wheat bread was made using soluble oat fiber (SOF). Extra water in formulas reduced deteriorating effects of SOF on sensory attributes. High quality β-glucan enriched bread could be made by optimizing water content in dough. A serving (28 g) of the developed bread contained up to 1.28 g of β-glucan.