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High β-Glucans Oats for Healthy Wheat Breads: Physicochemical Properties of Dough and Breads

Bread is a highly consumed food whose nutritional value can be improved by adding an oat flour (Avena sativa L.-variety Bonaerense INTA Calen-Argentina) to a high-industrial quality wheat flour (Triticum aestivum L.). This cultivar of oat contains high amounts of β-glucans, which act as a prebiotic...

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Autores principales: Astiz, Valentina, Guardianelli, Luciano Martín, Salinas, María Victoria, Brites, Carla, Puppo, María Cecilia
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9818581/
https://www.ncbi.nlm.nih.gov/pubmed/36613386
http://dx.doi.org/10.3390/foods12010170
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author Astiz, Valentina
Guardianelli, Luciano Martín
Salinas, María Victoria
Brites, Carla
Puppo, María Cecilia
author_facet Astiz, Valentina
Guardianelli, Luciano Martín
Salinas, María Victoria
Brites, Carla
Puppo, María Cecilia
author_sort Astiz, Valentina
collection PubMed
description Bread is a highly consumed food whose nutritional value can be improved by adding an oat flour (Avena sativa L.-variety Bonaerense INTA Calen-Argentina) to a high-industrial quality wheat flour (Triticum aestivum L.). This cultivar of oat contains high amounts of β-glucans, which act as a prebiotic fiber. Wheat flour was complemented with different amounts of oat flour (5, 15, and 25%). A contribution of hydrophilic components from oat flour was evident in the oat–wheat mixtures. At the same time, the high content of total dietary fiber led to changes in the rheological properties of the dough. Mixtures with a higher proportion of oats showed an increase in alveographic tenacity (stiffer dough), higher stability, and a lower softening degree in farinographic assays. The dough showed significant increases in hardness and gumminess, without significant changes in cohesiveness, i.e., no disruption to the gluten network was observed. Relaxation tests showed that the blends with a higher oat content yielded 10 times higher stress values compared to wheat dough. Analysis of the oat–wheat breads showed improvements in nutritional parameters, with slight decreases in the volume and crust color. The crumb showed significant increases in firmness and chewing strength as the amount of oats added increased. Nutritional parameters showed that lipids, dietary fiber, and β-glucans were significantly increased by the addition of oats. Sensory analysis achieved high response rates with good-to-very good ratings on the hedonic scale set. Thus, the addition of oats did not generate rejection by the consumer and could be accepted by them. Breads with wheat and oats showed nutritional improvements with respect to wheat bread, since they have higher dietary fiber content, especially in β-glucans, so they could be considered functional breads.
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spelling pubmed-98185812023-01-07 High β-Glucans Oats for Healthy Wheat Breads: Physicochemical Properties of Dough and Breads Astiz, Valentina Guardianelli, Luciano Martín Salinas, María Victoria Brites, Carla Puppo, María Cecilia Foods Article Bread is a highly consumed food whose nutritional value can be improved by adding an oat flour (Avena sativa L.-variety Bonaerense INTA Calen-Argentina) to a high-industrial quality wheat flour (Triticum aestivum L.). This cultivar of oat contains high amounts of β-glucans, which act as a prebiotic fiber. Wheat flour was complemented with different amounts of oat flour (5, 15, and 25%). A contribution of hydrophilic components from oat flour was evident in the oat–wheat mixtures. At the same time, the high content of total dietary fiber led to changes in the rheological properties of the dough. Mixtures with a higher proportion of oats showed an increase in alveographic tenacity (stiffer dough), higher stability, and a lower softening degree in farinographic assays. The dough showed significant increases in hardness and gumminess, without significant changes in cohesiveness, i.e., no disruption to the gluten network was observed. Relaxation tests showed that the blends with a higher oat content yielded 10 times higher stress values compared to wheat dough. Analysis of the oat–wheat breads showed improvements in nutritional parameters, with slight decreases in the volume and crust color. The crumb showed significant increases in firmness and chewing strength as the amount of oats added increased. Nutritional parameters showed that lipids, dietary fiber, and β-glucans were significantly increased by the addition of oats. Sensory analysis achieved high response rates with good-to-very good ratings on the hedonic scale set. Thus, the addition of oats did not generate rejection by the consumer and could be accepted by them. Breads with wheat and oats showed nutritional improvements with respect to wheat bread, since they have higher dietary fiber content, especially in β-glucans, so they could be considered functional breads. MDPI 2022-12-29 /pmc/articles/PMC9818581/ /pubmed/36613386 http://dx.doi.org/10.3390/foods12010170 Text en © 2022 by the authors. https://creativecommons.org/licenses/by/4.0/Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/).
spellingShingle Article
Astiz, Valentina
Guardianelli, Luciano Martín
Salinas, María Victoria
Brites, Carla
Puppo, María Cecilia
High β-Glucans Oats for Healthy Wheat Breads: Physicochemical Properties of Dough and Breads
title High β-Glucans Oats for Healthy Wheat Breads: Physicochemical Properties of Dough and Breads
title_full High β-Glucans Oats for Healthy Wheat Breads: Physicochemical Properties of Dough and Breads
title_fullStr High β-Glucans Oats for Healthy Wheat Breads: Physicochemical Properties of Dough and Breads
title_full_unstemmed High β-Glucans Oats for Healthy Wheat Breads: Physicochemical Properties of Dough and Breads
title_short High β-Glucans Oats for Healthy Wheat Breads: Physicochemical Properties of Dough and Breads
title_sort high β-glucans oats for healthy wheat breads: physicochemical properties of dough and breads
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9818581/
https://www.ncbi.nlm.nih.gov/pubmed/36613386
http://dx.doi.org/10.3390/foods12010170
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