Oats is a highly nutritious cereal, which can be tolerated by large number of celiac patients. A range of commercial oat flours as well as specific oat flours produced from single varieties have been evaluated for their suitability for bread-baking. Enzyme technology, bioprocessing as well as high-pressure processing technology have been successfully applied to improve the quality, safety and nutritional attributes of oat based foods.
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 β-glucan content, which reduce postprandial blood glucose and insulin responses and lower blood lipids, especially serum total and LDL-cholesterol. Besides β-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 techniq
|Contact: Elke Arendt|
VTT Technical Research Centre of Finland