Effect of various oat forms on the quality of confectionery

• Autorzy: Sobczyk M.
• Języki publikacji: EN

Abstrakty

EN

The aim of these studies was to examine the effect of addition of four oat forms on the physical properties of wheat dough and quality of sponge‑fatty cakes. The research material consisted of wheat flour type 450 and the grain of two naked (Akt and Polar) and two husked (Dukat and Sprinter) oat varieties. The physicochemical analysis was performed on wheat flour and oat grains, which was followed by the investigation into the effect of oat flour (5, 10 and 15%) on the structural rheological characteristics of wheat dough. Farinographic analyses were carried out as well. Next, sponge-fatty cakes were baked with an addition of oat flour. Then the final products were evaluated in a sensory test and their selected physicochemical properties were analysed. The contents of dietary fibre and its water soluble and insoluble fractions were examined. The addition of different oat forms resulted in an increase in dough water absorption and development time. It also caused an increase in contents of the total dietary fiber as well as its water soluble and insoluble fractions in confectionery.

Słowa kluczowe

EN

addition; sponge-fatty cake; cake quality; oat; wheat dough; naked oat; wheat flour; dietary fibre; confectionery; physical property; husked oat

• Wydawca: -
• Czasopismo: Polish Journal of Food and Nutrition Sciences
• Rocznik: 2008
• Tom: 58
• Numer: 3
• Opis fizyczny: p.301-305,fig.,ref.

Twórcy

autor

Sobczyk M.

• Warsaw University of Life Sciences, Nowoursynowska 159C, 02-776 Warsaw, Poland

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