Oat malt as a baking ingredient – A comparative study of the impact of oat,barley and wheat malts on bread and dough properties |
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| Authors: | Outi E Mäkinen Elke K Arendt |
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| Institution: | Department of Food Science, Food Technology and Nutrition, University College Cork, Western Road, Cork, Ireland |
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| Abstract: | Oat malt is a nutritionally rich ingredient mainly used in a small number of speciality products. The aim of this study was to evaluate the suitability of oat malt in wheat baking. The effect of oat malt on bread and dough properties at levels ranging from 0.5% to 5% was studied and compared with barley and wheat malts. The addition of all malts increased loaf specific volumes. Barley and wheat malts at levels above 2.5% led to a sticky and coarse crumb, but the effect of oat malt on the crumb grain was negligible. Rheological characterisation could not explain the superior baking performance of oat malt, as it increased extensibility and decreased resistance extensively indicating weakening of the extensional properties of the gluten network. The high lipolytic activity may have compensated for the loss of dough strength by improving the surface properties of gas cells. The results show that oat malt can be used in wheat baking to improve the loaf volume and nutritional quality without the detrimental effects associated with the excess amylolytic activity of barley and wheat malts. |
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| Keywords: | Germination Confocal laser scanning microscopy Rheology Gluten |
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