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December 2024 (published: 13.12.2024)
Number 4(62)
Home > Issue > The effect of plant and fungal beta-glucan on the rheology of teff dough and the quality of bakery products
Yimer Getnet A., Frioui M., Barakova N.V., Shamtsyan M.M. , Maytakov Anatoly L., Baskovʦeva A.S., Dozortseva Alexandra K.
Functional and technological properties of teff flour, as well as plant-based and fungal β-glucans, were determined. The experiments used teff flour obtained from grains grown in Ethiopia (harvest of 2023); PromOat oat β-glucan produced by Lantmannen Oats in Sweden, with a β-glucan content of 32.0 ±0.2% on a dry basis, and fungal β-glucan extracted from Pleurotus ostreatus, with a β-glucan content of 31.2 ±0.1% on a dry basis. Water-binding capacity (WBC) was compared according to the standard method AACC 88-04, water-holding capacity (WHC) – according to the Inglett method. A rotary viscometer was used to analyse the viscosity of the dough, the amount of carbon dioxide released during dough fermentation was measured on a rheofermentometer. It was found that the WBC of fungal β-glucan is 2.5 ±0.06 g/g, while the WBC of oat β-glucan is 2.0 ±0.06 g/g; the WHC of oat β-glucan is 1.5 ±0.01 g/g, and the WHC of fungal β-glucan is 2.0 ±0.01 g/g; the WBC of teff flour is 2.0 ±0.01 g/g. It was also established that the coefficient of dynamic viscosity of doughs made from teff flour and fungal β-glucan is higher than that of doughs made from teff flour and oat β-glucan. Compared to oat β-glucan, the higher WBC of fungal β-glucan and its ability to form more viscous doughs with teff flour will require greater effort when preparing the dough. The higher WHC of fungal β-glucan will contribute to preserving freshness in baked products made with fungal β-glucan. The analysis of the gas-producing capacity of dough made from teff flour with the addition of fungal and oat β-glucans showed that the fermentation process in the dough with oat β-glucan ends 17 minutes after the start of fermentation. In contrast, the dough with fungal β-glucan ends after 43 minutes. Based on the results obtained during the experiments, it can be concluded that fungal β-glucans should be added to confectionery products, while oat β-glucans should be added to baked goods made with microorganisms, in this case, yeast. The results obtained are useful for developing gluten-free products by adding plant-based and fungal β-glucans.
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Keywords: bakery production; teff flour; oat β-glucan; fungal β-glucan; rheology; water-holding capacity; dough hydration; shear rate stability
This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License
UDC 664.663
The effect of plant and fungal beta-glucan on the rheology of teff dough and the quality of bakery products
Functional and technological properties of teff flour, as well as plant-based and fungal β-glucans, were determined. The experiments used teff flour obtained from grains grown in Ethiopia (harvest of 2023); PromOat oat β-glucan produced by Lantmannen Oats in Sweden, with a β-glucan content of 32.0 ±0.2% on a dry basis, and fungal β-glucan extracted from Pleurotus ostreatus, with a β-glucan content of 31.2 ±0.1% on a dry basis. Water-binding capacity (WBC) was compared according to the standard method AACC 88-04, water-holding capacity (WHC) – according to the Inglett method. A rotary viscometer was used to analyse the viscosity of the dough, the amount of carbon dioxide released during dough fermentation was measured on a rheofermentometer. It was found that the WBC of fungal β-glucan is 2.5 ±0.06 g/g, while the WBC of oat β-glucan is 2.0 ±0.06 g/g; the WHC of oat β-glucan is 1.5 ±0.01 g/g, and the WHC of fungal β-glucan is 2.0 ±0.01 g/g; the WBC of teff flour is 2.0 ±0.01 g/g. It was also established that the coefficient of dynamic viscosity of doughs made from teff flour and fungal β-glucan is higher than that of doughs made from teff flour and oat β-glucan. Compared to oat β-glucan, the higher WBC of fungal β-glucan and its ability to form more viscous doughs with teff flour will require greater effort when preparing the dough. The higher WHC of fungal β-glucan will contribute to preserving freshness in baked products made with fungal β-glucan. The analysis of the gas-producing capacity of dough made from teff flour with the addition of fungal and oat β-glucans showed that the fermentation process in the dough with oat β-glucan ends 17 minutes after the start of fermentation. In contrast, the dough with fungal β-glucan ends after 43 minutes. Based on the results obtained during the experiments, it can be concluded that fungal β-glucans should be added to confectionery products, while oat β-glucans should be added to baked goods made with microorganisms, in this case, yeast. The results obtained are useful for developing gluten-free products by adding plant-based and fungal β-glucans.
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Keywords: bakery production; teff flour; oat β-glucan; fungal β-glucan; rheology; water-holding capacity; dough hydration; shear rate stability
DOI 10.17586/2310-1164-2024-17-4-12-17
This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License