TECHNOLOGICAL POTENTIAL OF OAT FLOUR IN THE PRODUCTION OF WHEAT-OAT BREAD

Abstract

This article examines the influence of different oat flour fractions on the technological properties of wheat dough. Oats are a promising raw material for functional foods due to their high content of β-glucans, essential amino acids, and vitamins. However, their high lipid content requires preliminary hydrothermal treatment of the grain to prevent enzymatic spoilage. Two fractions of oat flour (with a particle size of 250-180 μm and less than 180 μm), obtained from native and heat-treated raw materials, were studied. A comparative analysis of the chemical composition, viscosity characteristics of the pastes, and fermentation parameters of the semi-finished products was conducted. It was found that the fine fraction of oat flour (<180 μm) is characterized by a higher starch content, which results in higher values of the maximum torque during gelatinization. Hydrothermal treatment helps reduce the acidity of the flour and increase the gas-forming capacity of the dough. It is shown that the use of heat-treated oat flour allows for a greater dough rise compared to native oats. Moreover, a decrease in gas-retention capacity was observed with the addition of the oat component, which is associated with the transformation of the protein complex. The data obtained allow for a differentiated approach to the selection of oat raw material preparation modes depending on the quality of the base flour and the target characteristics of the finished bread. The results of this study can be used by bakeries when developing recipes for products with increased nutritional value.