The interest in oats for human nutrition is growing due to its exceptional nutritional quality. In fact, the health effects of oats rely mainly on the total dietary fibre and ¦Â-glucan content, which reduce postprandial blood glucose and insulin responses and lower blood lipids, especially serum total and LDL-cholesterol. Besides ¦Â-glucan, oats also contain high amounts of other valuable nutrients such as proteins, unsaturated fatty acids, vitamins, minerals and antioxidants. Moreover, recent studies have shown that oats can be tolerated by most people suffering from celiac disease.
Bread, mostly made from wheat, is an essential constituent of the human diet and the nearly ubiquitous consumption places it in a position of global importance. Thus, the development of 100% oat bread could enhance the range of products suitable for people affected by celiac disease and satisfy the consumer demand for diverse and healthy foods. Yet, oat proteins do not possess the unique visco-elastic properties characteristic for wheat gluten, thus oat doughs resemble cake batters rather than bread doughs. Furthermore, most studies investigating the effect of oats on bread quality were previously conducted on composite breads, containing significant amounts of wheat which masked bread making properties of oats.
Consequently, the objective was to establish the properties of oats required for the production of high quality oat bread by exploiting a combination of baking, rheological and analytical chemistry techniques. The bread making properties of commercial oat flours as well as oat varieties were investigated on simple flour/water mixtures without addition of wheat or structure forming agents in order to avoid synergistic effects with functional ingredients. Moreover, sourdough fermentation and Hydrostatic Pressure (HP) processing were investigated for their potential to improve oat bread quality.
The results showed significant differences in the bread making performance of commercial oat flours. Overall, it was established that in order to achieve high quality oat bread wholegrain oat flours should present low batter viscosity, low flour water hydration capacity, starch content of above 65%, protein content of about 12%, low starch damage and coarse particle size. In addition, it was assessed whether certain oat varieties yield better quality bread than others by investigating their bread making properties under optimised conditions, which allowed the evaluation of oat constituents affecting oat bread quality.
Considerable differences were observed in the bread crumb structure which could be attributed to protein and fat content, starch properties as well as ¦Á-amylase activity. Hence, selection of oat varieties in relation to their composition is essential in order to obtain superior oat bread quality.
In addition, the effect of sourdough on oat bread quality was investigated. Oat sourdoughs were produced by spontaneous fermentation and subsequent back-slopping until a stable microbiota was obtained. Identification of the lactic acid bacteria showed dominance of strains which are not commonly found in wheat or rye sourdoughs. Yet, application of these strains as starter cultures for oat sourdoughs used for oat bread production revealed positive effects on loaf volume as a result of gas production by heterofermentative LAB, softening of the doughs and changes in the starch pasting properties.
Furthermore, the impact of HP was investigated on the major oat components, starch and protein which revealed starch gelatinisation and protein network formation at pressures ¡Ý 350 MPa while a weakening of protein structures was observed at lower pressures. Addition of HP-treated oat batters to oat bread resulted in improved volume and decreased staling at 200 MPa, while higher pressures did not improve oat bread quality.
The work formed part of the European Union project HEALTHGRAIN, and was conducted by the research team of Professor Elke Arendt, University College Cork, Ireland. Part of the microscopical analysis of the oat flours and breads was conducted by the team of Professor Kaisa Poutanen, VTT Technical Research Centre of Finland.
The EU Integrated Project HEALTHGRAIN: The HEALTHGRAIN project has substantially strengthened the scientific basis for a new generation of cereal based products with enhanced health benefits. The project also has formed a network of research organizations, industries and organizations communicating to consumers that will continue as the HEALTHGRAIN Forum. It has been coordinated by Academy Professor Kaisa Poutanen from VTT Technical Research Centre of Finland. Results of the project will be presented in the HEALTHGRAIN Conference on May 5-7 in Lund, Sweden: www.healthgrain.org
University College Cork (UCC): UCC is an educational institute that serves a large area in the southern region of Ireland, where it provides undergraduate and postgraduate Degrees across all the major disciplines. UCC has been the Irish centre for education and research in Food Science since 1929, and is now recognised as a major national resource for expertise in Food Science and Technology. In the past number of years the University has made very significant resource commitments to develop research in the broad area of "Food and Health".
Arendt, EK and Dal Bello, F (eds) (2008). Gluten-free Food and Beverages. Academic Press ¨C Elsevier. ISBN978-0-12-373739-7.
Arendt, EK and Dal Bello, F (eds) (2009). Science of Gluten-free Food and Beverages. AACC Publishers, New York. ISBN 978-1-891127-67-0.
Huettner, E.K., Dal Bello, F, Poutanen, K., Arendt, E.K. Fundamental evaluation of the impact of high hydrostatic pressure on oat batters. Journal of Cereal Science 49: 363-370, 2009.
Further information:Professor Elke Arendt
Scientists use nanoparticle-delivered gene therapy to inhibit blinding eye disease in rodents
08.07.2020 | Johns Hopkins Medicine
Deconstructing glioblastoma complexity reveals its pattern of development
08.07.2020 | McGill University
New insight into the spin behavior in an exotic state of matter puts us closer to next-generation spintronic devices
Aside from the deep understanding of the natural world that quantum physics theory offers, scientists worldwide are working tirelessly to bring forth a...
Kiel physics team observed extremely fast electronic changes in real time in a special material class
In physics, they are currently the subject of intensive research; in electronics, they could enable completely new functions. So-called topological materials...
Solar cells based on perovskite compounds could soon make electricity generation from sunlight even more efficient and cheaper. The laboratory efficiency of these perovskite solar cells already exceeds that of the well-known silicon solar cells. An international team led by Stefan Weber from the Max Planck Institute for Polymer Research (MPI-P) in Mainz has found microscopic structures in perovskite crystals that can guide the charge transport in the solar cell. Clever alignment of these "electron highways" could make perovskite solar cells even more powerful.
Solar cells convert sunlight into electricity. During this process, the electrons of the material inside the cell absorb the energy of the light....
Empa researchers have succeeded in applying aerogels to microelectronics: Aerogels based on cellulose nanofibers can effectively shield electromagnetic radiation over a wide frequency range – and they are unrivalled in terms of weight.
Electric motors and electronic devices generate electromagnetic fields that sometimes have to be shielded in order not to affect neighboring electronic...
A promising operating mode for the plasma of a future power plant has been developed at the ASDEX Upgrade fusion device at Max Planck Institute for Plasma...
07.07.2020 | Event News
02.07.2020 | Event News
19.05.2020 | Event News
10.07.2020 | Life Sciences
10.07.2020 | Physics and Astronomy
10.07.2020 | Ecology, The Environment and Conservation