The Effect of Oat Fibre Powder Particle Size on the Physical Properties of Wheat Bread Rolls
Marcin Kurek*, Jarosław Wyrwisz, Monika Piwińska and Agnieszka Wierzbicka
Division of Engineering in Nutrition, Faculty of Human Nutrition and Consumer Sciences, Warsaw University of Life Sciences, PL-02-776 Warsaw, Poland
Article history:
Received March 18, 2015
Accepted October 23, 2015
Key words:
dietary fibre, oat fibre, bread, particle size
Summary:
In response to the growing interest of modern society in functional food products, this study attempts to develop a bakery product with high dietary fibre content added in the form of an oat fibre powder. Oat fibre powder with particle sizes of 75 μm (OFP1) and 150 μm (OFP2) was used, substituting 4, 8, 12, 16 and 20 % of the flour. The physical properties of the dough and the final bakery products were then measured. Results indicated that dough with added fibre had higher elasticity than the control group. The storage modulus values of dough with OFP1 most closely approximated those of the control group. The addition of OFP1 did not affect significantly the colour compared to the other samples. Increasing the proportion of oat fibre powder resulted in increased firmness, which was most prominent in wheat bread rolls with oat fibre powder of smaller particle sizes. The addition of oat fibre powder with smaller particles resulted in a product with the rheological and colour parameters that more closely resembled control sample.
*Corresponding author:
+48 (0)22 590 37 014