Baking Quality Assessment of Twenty Whole Grain Oat Cultivar Samples
Abstract
:1. Introduction
2. Materials and Methods
2.1. Materials
2.2. Methods
2.2.1. Oat Flour Analyses
2.2.2. Dough Yield Optimisation
2.2.3. Baking Trials with Storage Tests
2.2.4. Statistical Analyses
3. Results
3.1. Oat Flour Analyses
3.2. Baking Trials
3.2.1. Dough Yield Optimisation
3.2.2. Baking Quality at Optimised Dough Yields
3.2.3. Quality Evaluation of the Oat Breads
3.3. Statistical Analyses
4. Discussion
5. Conclusions
Author Contributions
Funding
Institutional Review Board Statement
Informed Consent Statement
Data Availability Statement
Conflicts of Interest
Appendix A
Sample | Crumb Structure | Bread Shape | Taste | Mouthfeel |
---|---|---|---|---|
F11 | 3 | 2 | 3 | 3 |
F12 | 2 | 1 | 2 | 1 |
F13 | 1 | 1 | 2 | 2 |
F14 | 2 | 1 | 3 | 3 |
F15 | 2 | 2 | 3 | 3 |
F16 | 1 | 2 | 2 | 1 |
F17 | 3 | 2 | 3 | 3 |
F18 | 3 | 2 | 2 | 3 |
F19 | 1 | 1 | 3 | 2 |
F20 | 2 | 1 | 2 | 1 |
F21 | 2 | 1 | 1 | 1 |
F22 | 1 | 1 | 1 | 3 |
F23 | 1 | 1 | 1 | 1 |
F24 | 2 | 1 | 2 | 1 |
F25 | 2 | 1 | 2 | 1 |
F26 | 3 | 3 | 1 | 1 |
F27 | 1 | 2 | 2 | 2 |
F28 | 3 | 3 | 2 | 3 |
F29 | 1 | 1 | 3 | 3 |
F30 | 2 | 1 | 2 | 2 |
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Sample | D50 (µm), n = 3 | D4,3 (µm), n = 3 | D90 (µm), n = 3 | WHC (mL/g), n = 3 |
---|---|---|---|---|
F11 | 119 ± 2 | 229 ± 3 | 606 ± 8 | 1.08 ± 0.00 |
F12 | 116 ± 1 | 239 ± 2 | 642 ± 5 | 1.11 ± 0.05 |
F13 | 203 ± 6 | 325 ± 1 | 823 ± 7 | 1.32 ± 0.06 |
F14 | 112 ± 4 | 236 ± 4 | 641 ± 7 | 1.24 ± 0.05 |
F15 | 135 ± 2 | 252 ± 1 | 667 ± 4 | 1.45 ± 0.00 |
F16 | 159 ± 4 | 260 ± 4 | 668 ± 10 | 1.34 ± 0.06 |
F17 | 158 ± 5 | 292 ± 4 | 767 ± 5 | 1.16 ± 0.00 |
F18 | 167 ± 2 | 300 ± 2 | 784 ± 8 | 1.19 ± 0.00 |
F19 | 146 ± 1 | 259 ± 3 | 671 ± 9 | 1.21 ± 0.00 |
F20 | 170 ± 5 | 277 ± 3 | 712 ± 4 | 1.29 ± 0.00 |
F21 | 204 ± 1 | 316 ± 2 | 796 ± 7 | 1.25 ± 0.06 |
F22 | 146 ± 3 | 252 ± 4 | 656 ± 11 | 1.19 ± 0.00 |
F23 | 143 ± 4 | 270 ± 5 | 714 ± 12 | 1.09 ± 0.06 |
F24 | 119 ± 1 | 257 ± 6 | 704 ± 23 | 1.19 ± 0.00 |
F25 | 147 ± 4 | 284 ± 7 | 761 ± 17 | 1.19 ± 0.00 |
F26 | 154 ± 6 | 260 ± 6 | 675 ± 12 | 1.13 ± 0.00 |
F27 | 174 ± 5 | 314 ± 4 | 826 ± 9 | 1.20 ± 0.00 |
F28 | 159 ± 1 | 268 ± 3 | 691 ± 9 | 1.25 ± 0.07 |
F29 | 192 ± 6 | 304 ± 4 | 764 ± 12 | 1.14 ± 0.00 |
F30 | 148 ± 2 | 278 ± 3 | 748 ± 13 | 1.08 ± 0.00 |
Min−Max | 112–204 | 229–316 | 606–826 | 1.08–1.45 |
Average | 153 | 274 | 716 | 1.20 |
Sample | Optimised Dough Yield 1 | Dough Consistency (N∙s), n = 5 | Bake Loss (%), n = 3 | Specific Volume (mL/g), n = 3 | Staling Rate (N), n = 3 |
---|---|---|---|---|---|
F11 | 205 | 135 ± 3 i | 17.3 ± 0.3 ab | 1.9 ± 0.03 ab | 0 |
F12 | 195 | 218 ± 5 ef | 16.2 ± 0.2 cde | 1.71 ± 0.02 c | 0 |
F13 | 198 | 234 ± 5 de | 15.4 ± 0.2 efg | 1.58 ± 0.02 de | 7.1 ± 0.6 |
F14 | 200 | 156 ± 5 i | 17.6 ± 0.1 a | 1.91 ± 0.02 ab | 0 |
F15 | 205 | 162 ± 4 hi | 17.3 ± 0.2 ab | 1.93 ± 0.01 ab | 0 |
F16 | 195 | 292 ± 8 b | 15.9 ± 0.2 def | 1.63 ± 0.02 cde | 5.9 ± 0.7 |
F17 | 205 | 136 ± 4 i | 17.4 ± 0.1 ab | 1.92 ± 0.01 ab | 3.2 ± 0.4 |
F18 | 195 | 194 ± 3 fg | 17.0 ± 0.1 abc | 1.85 ± 0.01 b | 1.1 ± 0.5 |
F19 | 198 | 267 ± 6 bc | 15.9 ± 0.1 def | 1.57 ± 0.02 de | 5.1 ± 0.7 |
F20 | 190 | 359 ± 7 a | 14.9 ± 0.1 g | 1.45 ± 0.01 f | 8.1 ± 1.2 |
F21 | 192 | 255 ± 7 cd | 15.6 ± 0.1 defg | 1.59 ± 0.02 de | 3.8 ± 0.8 |
F22 | 190 | 262 ± 8 c | 15.2 ± 0.1 fg | 1.56 ± 0.01 def | 1.5 ± 0.8 |
F23 | 185 | 215 ± 5 ef | 16.4 ± 0.1 cd | 1.98 ± 0.05 a 2 | 1.8 ± 0.9 |
F24 | 200 | 207 ± 3 efg | 16.2 ± 0.2 cdef | 1.60 ± 0.02 de | 0 |
F25 | 197 | 231 ± 7 de | 15.6 ± 0.2 defg | 1.52 ± 0.01 def | 6.0 ± 2 |
F26 | 197 | 192 ± 4 fg | 16.7 ± 0.1 bcd | 1.84 ± 0.01 b | 0 |
F27 | 192 | 230 ± 3 de | 15.8 ± 0.2 defhg | 1.65 ± 0.01 cd | 5.9 ± 0.9 |
F28 | 197 | 225 ± 5 e | 16.3 ± 0.2 cde | 1.83 ± 0.02 b | 7.0 ± 2 |
F29 | 192 | 220 ± 5 ef | 15.5 ± 0.1 defg | 1.54 ± 0.01 def | 7.0 ± 3 |
F30 | 197 | 184 ± 5 gh | 15.9 ± 0.2 def | 1.57 ± 0.01 de | 8.4 ± 1.3 |
Min−Max | 185–205 | 135–359 | 14.9–17.6 | 1.45–1.93 | 0–8.4 |
Average | 196 | 219 | 16.2 | 1.71 | 3.6 |
Dough Yield | Dough Consistency | Bake Loss | Specific Volume | Crumb Hardness, Day 1 | Crumb Hardness, Day 3 | Staling Rate | |
---|---|---|---|---|---|---|---|
Baking Quality Parameter | |||||||
Dough yield | 1 | −0.765 *** | 0.791 *** | 0.697 *** | −0.674 ** | −0.708 *** | - |
Dough consistency | 1 | −0.845 *** | −0.780 *** | 0.786 *** | 0.849 *** | 0.542 * | |
Bake loss | 1 | 0.949 *** | −0.731 *** | −0.858 *** | −0.674 ** | ||
Specific volume | 1 | −0.607 ** | −0.746 *** | −0.644 ** | |||
Crumb hardness, day 1 | 1 | 0.925 *** | - | ||||
Crumb hardness, day 3 | 1 | 0.639 ** | |||||
Staling rate | 1 | ||||||
Physicochemical Quality Parameter | |||||||
Protein a | - | - | - | - | - | - | - |
Fat a | - | −0.474 * | 0.632 ** | 0.629 ** | - | - | - |
Starch a | - | - | - | - | - | - | - |
Ash a | - | - | - | - | - | - | - |
TDF a | - | - | - | - | - | - | - |
β-glucan a | - | - | - | - | 0.492 * | - | - |
WHC | - | - | - | - | - | - | - |
D50 | −0.496 * | - | −0.532 * | - | 0.609 ** | 0.726 *** | 0.592 ** |
D4,3 | - | - | - | - | - | 0.530 * | 0.555 * |
D90 | - | - | - | - | - | - | 0.516 * |
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Sammalisto, S.; Laitinen, M.; Sontag-Strohm, T. Baking Quality Assessment of Twenty Whole Grain Oat Cultivar Samples. Foods 2021, 10, 2461. https://doi.org/10.3390/foods10102461
Sammalisto S, Laitinen M, Sontag-Strohm T. Baking Quality Assessment of Twenty Whole Grain Oat Cultivar Samples. Foods. 2021; 10(10):2461. https://doi.org/10.3390/foods10102461
Chicago/Turabian StyleSammalisto, Saara, Miikka Laitinen, and Tuula Sontag-Strohm. 2021. "Baking Quality Assessment of Twenty Whole Grain Oat Cultivar Samples" Foods 10, no. 10: 2461. https://doi.org/10.3390/foods10102461