High β-Glucans Oats for Healthy Wheat Breads: Physicochemical Properties of Dough and Breads

Autores
Astiz, Valentina; Guardianelli, Luciano Martín; Salinas, María Victoria; Brites, Carla; Puppo, María Cecilia
Año de publicación
2023
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
Bread is a highly consumed food whose nutritional value can be improved by adding an oat flour (Avena sativa L.-variety Bonaerense INTA Calen-Argentina) to a high-industrial quality wheat flour (Triticum aestivum L.). This cultivar of oat contains high amounts of β-glucans, which act as a prebiotic fiber. Wheat flour was complemented with different amounts of oat flour (5, 15, and 25%). A contribution of hydrophilic components from oat flour was evident in the oat–wheat mixtures. At the same time, the high content of total dietary fiber led to changes in the rheological properties of the dough. Mixtures with a higher proportion of oats showed an increase in alveographic tenacity (stiffer dough), higher stability, and a lower softening degree in farinographic assays. The dough showed significant increases in hardness and gumminess, without significant changes in cohesiveness, i.e., no disruption to the gluten network was observed. Relaxation tests showed that the blends with a higher oat content yielded 10 times higher stress values compared to wheat dough. Analysis of the oat–wheat breads showed improvements in nutritional parameters, with slight decreases in the volume and crust color. The crumb showed significant increases in firmness and chewing strength as the amount of oats added increased. Nutritional parameters showed that lipids, dietary fiber, and β-glucans were significantly increased by the addition of oats. Sensory analysis achieved high response rates with good-to-very good ratings on the hedonic scale set. Thus, the addition of oats did not generate rejection by the consumer and could be accepted by them. Breads with wheat and oats showed nutritional improvements with respect to wheat bread, since they have higher dietary fiber content, especially in β-glucans, so they could be considered functional breads.
EEA Cesáreo Naredo
Fil: Astiz, Valentina. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Cesareo Naredo; Argentina
Fil: Guardianelli, Luciano Martín. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina
Fil: Guardianelli, Luciano Martín. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina
Fil: Salinas, María Victoria. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina
Fil: Salinas, María Victoria. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina
Fil: Brites, Carla. Instituto Nacional de Investigação Agrária e Veterinária; Portugal
Fil: Puppo, María Cecilia. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina
Fil: Puppo, María Cecilia. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina
Fuente
Foods 12 (1) : 170. (2023)
Materia
Avenas
Beta-glucanos
Trigo Harinero
Masa de Panadería
Pan
Trigo
Calidad
Oats
Beta-glucans
Soft Wheat
Doughs
Bread
Wheat
Quality
Trigo Pan
Nivel de accesibilidad
acceso abierto
Condiciones de uso
http://creativecommons.org/licenses/by-nc-sa/4.0/
Repositorio
INTA Digital (INTA)
Institución
Instituto Nacional de Tecnología Agropecuaria
OAI Identificador
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oai_identifier_str oai:localhost:20.500.12123/13872
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spelling High β-Glucans Oats for Healthy Wheat Breads: Physicochemical Properties of Dough and BreadsAstiz, ValentinaGuardianelli, Luciano MartínSalinas, María VictoriaBrites, CarlaPuppo, María CeciliaAvenasBeta-glucanosTrigo HarineroMasa de PanaderíaPanTrigoCalidadOatsBeta-glucansSoft WheatDoughsBreadWheatQualityTrigo PanBread is a highly consumed food whose nutritional value can be improved by adding an oat flour (Avena sativa L.-variety Bonaerense INTA Calen-Argentina) to a high-industrial quality wheat flour (Triticum aestivum L.). This cultivar of oat contains high amounts of β-glucans, which act as a prebiotic fiber. Wheat flour was complemented with different amounts of oat flour (5, 15, and 25%). A contribution of hydrophilic components from oat flour was evident in the oat–wheat mixtures. At the same time, the high content of total dietary fiber led to changes in the rheological properties of the dough. Mixtures with a higher proportion of oats showed an increase in alveographic tenacity (stiffer dough), higher stability, and a lower softening degree in farinographic assays. The dough showed significant increases in hardness and gumminess, without significant changes in cohesiveness, i.e., no disruption to the gluten network was observed. Relaxation tests showed that the blends with a higher oat content yielded 10 times higher stress values compared to wheat dough. Analysis of the oat–wheat breads showed improvements in nutritional parameters, with slight decreases in the volume and crust color. The crumb showed significant increases in firmness and chewing strength as the amount of oats added increased. Nutritional parameters showed that lipids, dietary fiber, and β-glucans were significantly increased by the addition of oats. Sensory analysis achieved high response rates with good-to-very good ratings on the hedonic scale set. Thus, the addition of oats did not generate rejection by the consumer and could be accepted by them. Breads with wheat and oats showed nutritional improvements with respect to wheat bread, since they have higher dietary fiber content, especially in β-glucans, so they could be considered functional breads.EEA Cesáreo NaredoFil: Astiz, Valentina. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Cesareo Naredo; ArgentinaFil: Guardianelli, Luciano Martín. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; ArgentinaFil: Guardianelli, Luciano Martín. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; ArgentinaFil: Salinas, María Victoria. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; ArgentinaFil: Salinas, María Victoria. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; ArgentinaFil: Brites, Carla. Instituto Nacional de Investigação Agrária e Veterinária; PortugalFil: Puppo, María Cecilia. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; ArgentinaFil: Puppo, María Cecilia. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; ArgentinaMDPI2023-01-10T14:09:56Z2023-01-10T14:09:56Z2023-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfhttp://hdl.handle.net/20.500.12123/13872https://www.mdpi.com/2304-8158/12/1/1702304-8158https://doi.org/10.3390/foods12010170Foods 12 (1) : 170. (2023)reponame:INTA Digital (INTA)instname:Instituto Nacional de Tecnología Agropecuariaenginfo:eu-repo/semantics/openAccesshttp://creativecommons.org/licenses/by-nc-sa/4.0/Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International (CC BY-NC-SA 4.0)2025-09-29T13:45:51Zoai:localhost:20.500.12123/13872instacron:INTAInstitucionalhttp://repositorio.inta.gob.ar/Organismo científico-tecnológicoNo correspondehttp://repositorio.inta.gob.ar/oai/requesttripaldi.nicolas@inta.gob.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:l2025-09-29 13:45:52.366INTA Digital (INTA) - Instituto Nacional de Tecnología Agropecuariafalse
dc.title.none.fl_str_mv High β-Glucans Oats for Healthy Wheat Breads: Physicochemical Properties of Dough and Breads
title High β-Glucans Oats for Healthy Wheat Breads: Physicochemical Properties of Dough and Breads
spellingShingle High β-Glucans Oats for Healthy Wheat Breads: Physicochemical Properties of Dough and Breads
Astiz, Valentina
Avenas
Beta-glucanos
Trigo Harinero
Masa de Panadería
Pan
Trigo
Calidad
Oats
Beta-glucans
Soft Wheat
Doughs
Bread
Wheat
Quality
Trigo Pan
title_short High β-Glucans Oats for Healthy Wheat Breads: Physicochemical Properties of Dough and Breads
title_full High β-Glucans Oats for Healthy Wheat Breads: Physicochemical Properties of Dough and Breads
title_fullStr High β-Glucans Oats for Healthy Wheat Breads: Physicochemical Properties of Dough and Breads
title_full_unstemmed High β-Glucans Oats for Healthy Wheat Breads: Physicochemical Properties of Dough and Breads
title_sort High β-Glucans Oats for Healthy Wheat Breads: Physicochemical Properties of Dough and Breads
dc.creator.none.fl_str_mv Astiz, Valentina
Guardianelli, Luciano Martín
Salinas, María Victoria
Brites, Carla
Puppo, María Cecilia
author Astiz, Valentina
author_facet Astiz, Valentina
Guardianelli, Luciano Martín
Salinas, María Victoria
Brites, Carla
Puppo, María Cecilia
author_role author
author2 Guardianelli, Luciano Martín
Salinas, María Victoria
Brites, Carla
Puppo, María Cecilia
author2_role author
author
author
author
dc.subject.none.fl_str_mv Avenas
Beta-glucanos
Trigo Harinero
Masa de Panadería
Pan
Trigo
Calidad
Oats
Beta-glucans
Soft Wheat
Doughs
Bread
Wheat
Quality
Trigo Pan
topic Avenas
Beta-glucanos
Trigo Harinero
Masa de Panadería
Pan
Trigo
Calidad
Oats
Beta-glucans
Soft Wheat
Doughs
Bread
Wheat
Quality
Trigo Pan
dc.description.none.fl_txt_mv Bread is a highly consumed food whose nutritional value can be improved by adding an oat flour (Avena sativa L.-variety Bonaerense INTA Calen-Argentina) to a high-industrial quality wheat flour (Triticum aestivum L.). This cultivar of oat contains high amounts of β-glucans, which act as a prebiotic fiber. Wheat flour was complemented with different amounts of oat flour (5, 15, and 25%). A contribution of hydrophilic components from oat flour was evident in the oat–wheat mixtures. At the same time, the high content of total dietary fiber led to changes in the rheological properties of the dough. Mixtures with a higher proportion of oats showed an increase in alveographic tenacity (stiffer dough), higher stability, and a lower softening degree in farinographic assays. The dough showed significant increases in hardness and gumminess, without significant changes in cohesiveness, i.e., no disruption to the gluten network was observed. Relaxation tests showed that the blends with a higher oat content yielded 10 times higher stress values compared to wheat dough. Analysis of the oat–wheat breads showed improvements in nutritional parameters, with slight decreases in the volume and crust color. The crumb showed significant increases in firmness and chewing strength as the amount of oats added increased. Nutritional parameters showed that lipids, dietary fiber, and β-glucans were significantly increased by the addition of oats. Sensory analysis achieved high response rates with good-to-very good ratings on the hedonic scale set. Thus, the addition of oats did not generate rejection by the consumer and could be accepted by them. Breads with wheat and oats showed nutritional improvements with respect to wheat bread, since they have higher dietary fiber content, especially in β-glucans, so they could be considered functional breads.
EEA Cesáreo Naredo
Fil: Astiz, Valentina. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Cesareo Naredo; Argentina
Fil: Guardianelli, Luciano Martín. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina
Fil: Guardianelli, Luciano Martín. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina
Fil: Salinas, María Victoria. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina
Fil: Salinas, María Victoria. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina
Fil: Brites, Carla. Instituto Nacional de Investigação Agrária e Veterinária; Portugal
Fil: Puppo, María Cecilia. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina
Fil: Puppo, María Cecilia. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina
description Bread is a highly consumed food whose nutritional value can be improved by adding an oat flour (Avena sativa L.-variety Bonaerense INTA Calen-Argentina) to a high-industrial quality wheat flour (Triticum aestivum L.). This cultivar of oat contains high amounts of β-glucans, which act as a prebiotic fiber. Wheat flour was complemented with different amounts of oat flour (5, 15, and 25%). A contribution of hydrophilic components from oat flour was evident in the oat–wheat mixtures. At the same time, the high content of total dietary fiber led to changes in the rheological properties of the dough. Mixtures with a higher proportion of oats showed an increase in alveographic tenacity (stiffer dough), higher stability, and a lower softening degree in farinographic assays. The dough showed significant increases in hardness and gumminess, without significant changes in cohesiveness, i.e., no disruption to the gluten network was observed. Relaxation tests showed that the blends with a higher oat content yielded 10 times higher stress values compared to wheat dough. Analysis of the oat–wheat breads showed improvements in nutritional parameters, with slight decreases in the volume and crust color. The crumb showed significant increases in firmness and chewing strength as the amount of oats added increased. Nutritional parameters showed that lipids, dietary fiber, and β-glucans were significantly increased by the addition of oats. Sensory analysis achieved high response rates with good-to-very good ratings on the hedonic scale set. Thus, the addition of oats did not generate rejection by the consumer and could be accepted by them. Breads with wheat and oats showed nutritional improvements with respect to wheat bread, since they have higher dietary fiber content, especially in β-glucans, so they could be considered functional breads.
publishDate 2023
dc.date.none.fl_str_mv 2023-01-10T14:09:56Z
2023-01-10T14:09:56Z
2023-01
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/20.500.12123/13872
https://www.mdpi.com/2304-8158/12/1/170
2304-8158
https://doi.org/10.3390/foods12010170
url http://hdl.handle.net/20.500.12123/13872
https://www.mdpi.com/2304-8158/12/1/170
https://doi.org/10.3390/foods12010170
identifier_str_mv 2304-8158
dc.language.none.fl_str_mv eng
language eng
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
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Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International (CC BY-NC-SA 4.0)
eu_rights_str_mv openAccess
rights_invalid_str_mv http://creativecommons.org/licenses/by-nc-sa/4.0/
Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International (CC BY-NC-SA 4.0)
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv MDPI
publisher.none.fl_str_mv MDPI
dc.source.none.fl_str_mv Foods 12 (1) : 170. (2023)
reponame:INTA Digital (INTA)
instname:Instituto Nacional de Tecnología Agropecuaria
reponame_str INTA Digital (INTA)
collection INTA Digital (INTA)
instname_str Instituto Nacional de Tecnología Agropecuaria
repository.name.fl_str_mv INTA Digital (INTA) - Instituto Nacional de Tecnología Agropecuaria
repository.mail.fl_str_mv tripaldi.nicolas@inta.gob.ar
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