Influence of the soluble fibres inulin and oat β-glucan on quality of dough and bread

• Published in: European food research & technology 2011-03, Vol.232 (3), p.405-413
• Main Authors: Hager, Anna-Sophie, Ryan, Liam A. M, Schwab, Clarissa, Gänzle, Michael G, O'Doherty, John V, Arendt, Elke K
• Format: Article
• Language: English
• Subjects: Agriculture; Analytical Chemistry; Animal, plant, fungal and microbial proteins, edible seaweeds and food yeasts; Beta-glucan; Biological and medical sciences; Biotechnology; Cereal and baking product industries; Chemistry; Chemistry and Materials Science; Food industries; Food Science; Forestry; Fundamental and applied biological sciences. Psychology; Gluten-free; Original Paper; Prebiotic; rheology; wheat
• ISSN: 1438-2377; 1438-2385
• DOI: 10.1007/s00217-010-1409-1

Bread represents a suitable food product for the addition of functional ingredients, such as the cholesterol-lowering dietary fibre oat β-glucan and the prebiotic inulin. Therefore, these soluble fibres were incorporated into wheat as well as gluten-free bread, and their effects on rheological properties of the dough, on bread quality and on crumb microstructure were compared. The level of remaining β-glucan as well as its molecular weight was determined using an enzyme kit and size-exclusion chromatography. The addition of oat β-glucan resulted in a higher water addition level, whereas incorporation of inulin had the opposite effect. Rheological testing showed that the incorporation of oat β-glucan results in a more elastic dough. The baking characteristics mainly affected by fibre addition were volume and crust colour, with inulin increasing and oat β-glucan decreasing loaf-specific volume in the gluten-free breads. Inulin led to a darkening of the crust of both bread types, whereas addition of oat β-glucan resulted in a lighter crust of gluten-free bread. Oat β-glucan softened the crumb of gluten-free bread, but had the opposite effect on wheat bread. Inulin resulted in an increased crumb hardness as well as the rate of staling. Beta-glucan breakdown was more pronounced in wheat bread than in gluten-free bread. The results show that the use of β-glucan to increase the nutritional value of wheat bread is limited due to negative influences on technological properties. However, this soluble fibre is highly suitable for incorporation into gluten-free bread.