How different fractions of soluble ß-glucans from oats affect staling of high oat flour containing breads
(2020) KLTM05 20201Food Technology and Nutrition (M.Sc.)
- Abstract
- Introduction. Bread is one of the most consumed foods in the world today. It is also the cause for major food waste streams. Most breads have turned into high glycaemic index products with low nutritional value. This master’s thesis investigated whether the soluble oat fiber ß-glucan (BG) would have positive effects on the abovementioned. There are health claims associated with different doses of BG for positive effects on blood glucose control and ways of preventing cardiovascular disease, but these were not investigated. The idea was that by including extra BG in already high oat flour containing wheat breads, would retard the staling aspects of bread in terms of moisture content, specific volume, springiness, firmness and starch... (More)
- Introduction. Bread is one of the most consumed foods in the world today. It is also the cause for major food waste streams. Most breads have turned into high glycaemic index products with low nutritional value. This master’s thesis investigated whether the soluble oat fiber ß-glucan (BG) would have positive effects on the abovementioned. There are health claims associated with different doses of BG for positive effects on blood glucose control and ways of preventing cardiovascular disease, but these were not investigated. The idea was that by including extra BG in already high oat flour containing wheat breads, would retard the staling aspects of bread in terms of moisture content, specific volume, springiness, firmness and starch retrogradation. Methods. Breads with a 50-50 blend of oat and wheat flour were baked including two different BG powders with BG concentrations of 32 % (BG32) or 75 % (BG75). The BG was added either as a powder or pre-solubilized in the water prior to mixing with the rest of the ingredients. BG concentrations of 1, 3 and 5 % based on total flour, with corrected water addition for comparable dough stiffness, were analysed. The breads were stored in room temperature for 0, 1 and 3 days before being analysed. All qualities were performed with 6 replicates except for specific volume which was only performed in duplicate. Results and discussion. Multivariate analysis showed positive correlations between the binary addition type of BG and the quality aspects of specific volume and springiness. There was also a positive correlation between a higher moisture content and higher concentration of BG. The latter was however negatively correlated with specific volume and springiness. The amount of storage days were negatively correlated with peak force, meaning that the longer the storage, the softer the breads were compared to their reference bread. The best overall effect was seen for the intermediate BG32 concentration (1.2 % of total weight) added as a powder. (Less)
- Popular Abstract (Swedish)
- Bröd är ett av världens mest konsumerade livsmedel. Med en färskvara som bröd och i så stora mängder uppstår alltid mycket matsvinn. Bara i Sverige är det estimerat att det slängs bröd för 2,4 miljarder kronor varje år. Detta oftast till följd av att brödet inte håller sin kvalitet tillräckligt länge. Dessutom har brödet som många äter blivit mindre nyttigt till följd av dess låga fiberhalter då mer processade mjöler används. Syftet med det här arbetet var att undersöka hur det vattenlösliga havrefiberfraktionen av beta glukan (BG) påverkar åldringsprocessen av bröd samtidigt som tillsatsen ökar fibermängden i brödet. Bröden som bakades innehöll standardingredienserna vatten, vetemjöl, salt, socker och jäst. Ytterligare ingredienser som... (More)
- Bröd är ett av världens mest konsumerade livsmedel. Med en färskvara som bröd och i så stora mängder uppstår alltid mycket matsvinn. Bara i Sverige är det estimerat att det slängs bröd för 2,4 miljarder kronor varje år. Detta oftast till följd av att brödet inte håller sin kvalitet tillräckligt länge. Dessutom har brödet som många äter blivit mindre nyttigt till följd av dess låga fiberhalter då mer processade mjöler används. Syftet med det här arbetet var att undersöka hur det vattenlösliga havrefiberfraktionen av beta glukan (BG) påverkar åldringsprocessen av bröd samtidigt som tillsatsen ökar fibermängden i brödet. Bröden som bakades innehöll standardingredienserna vatten, vetemjöl, salt, socker och jäst. Ytterligare ingredienser som användes var havremjöl (i lika stor mängd som vetemjölet) och BG pulver.
Bröden bakades på ett reproducerbart sätt för att öka jämförbarheten. Under förstudien upptäcktes det att när mer BG pulver sattes till behövdes mer vatten för att få en motsvarande deghårdhet. Olika koncentrationer av BG och olika tillsättningssätt (antingen som pulver eller som förupplöst i vattnet) användes i bröden innan de analyserades efter noll, en och tre dagars lagring i rumstemperatur i förslutna plastpåsar. Bröden analyserades gällande deras densitet, fuktighet, hårdhet, elasticitet och en termisk analys som heter differentiell skanning kalorimetri som huvudsakligen mäter hur stärkelsen i brödet förändras vid bakning och under lagring.
Lagringsstudien visade att det fanns positiva korrelationer mellan tillsättning av pulver, högre elasticitet och lägre densitet. Det fanns också positiva korrelationer mellan fuktighet och ökad mängd BG i brödet. De senare var dock negativt korrelerade med högre elasticitet, lägre densitet. Bröden var generellt bättre än deras referenser utan tillsatsen av BG, främst vid en längre lagringstid.
Rekommendationerna från arbetet är att för att förlänga hållbarheten på brödet skall en koncentration på ca 1 % BG tillsatt som pulver finnas i bröden. Detta ger en optimerad effekt på fuktighet, elasticitet och densitet samtidigt som en högre koncentration inte behövs påkostas. (Less)
Please use this url to cite or link to this publication:
http://lup.lub.lu.se/student-papers/record/9025250
- author
- Jönsson, Martin LU
- supervisor
- organization
- course
- KLTM05 20201
- year
- 2020
- type
- H2 - Master's Degree (Two Years)
- subject
- keywords
- ß-glucan, PromOat, Oat bread, Bread, Storage study, Food engineering, Livsmedelsteknik
- language
- English
- id
- 9025250
- date added to LUP
- 2020-09-11 11:27:41
- date last changed
- 2020-09-11 11:27:41
@misc{9025250,
abstract = {{Introduction. Bread is one of the most consumed foods in the world today. It is also the cause for major food waste streams. Most breads have turned into high glycaemic index products with low nutritional value. This master’s thesis investigated whether the soluble oat fiber ß-glucan (BG) would have positive effects on the abovementioned. There are health claims associated with different doses of BG for positive effects on blood glucose control and ways of preventing cardiovascular disease, but these were not investigated. The idea was that by including extra BG in already high oat flour containing wheat breads, would retard the staling aspects of bread in terms of moisture content, specific volume, springiness, firmness and starch retrogradation. Methods. Breads with a 50-50 blend of oat and wheat flour were baked including two different BG powders with BG concentrations of 32 % (BG32) or 75 % (BG75). The BG was added either as a powder or pre-solubilized in the water prior to mixing with the rest of the ingredients. BG concentrations of 1, 3 and 5 % based on total flour, with corrected water addition for comparable dough stiffness, were analysed. The breads were stored in room temperature for 0, 1 and 3 days before being analysed. All qualities were performed with 6 replicates except for specific volume which was only performed in duplicate. Results and discussion. Multivariate analysis showed positive correlations between the binary addition type of BG and the quality aspects of specific volume and springiness. There was also a positive correlation between a higher moisture content and higher concentration of BG. The latter was however negatively correlated with specific volume and springiness. The amount of storage days were negatively correlated with peak force, meaning that the longer the storage, the softer the breads were compared to their reference bread. The best overall effect was seen for the intermediate BG32 concentration (1.2 % of total weight) added as a powder.}},
author = {{Jönsson, Martin}},
language = {{eng}},
note = {{Student Paper}},
title = {{How different fractions of soluble ß-glucans from oats affect staling of high oat flour containing breads}},
year = {{2020}},
}