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September 2025 (published: 16.09.2025)
Number 3(65)
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Effect of oat and mushroom beta-glucans on the properties of dough prepared from a gluten-free flour mixture based on teff flour
Yimer Getnet A., Barakova N.V., Ibrahim Monika, Майтаков А.Л., Dozortseva Alexandra K., Saevich E.I.
Keywords: bakery products; gluten-free flour mix based; teff flour; oat be-glucan; mushroom beta-glucan; rheology; gas-forming and gas-retaining capacity
This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License
Effect of oat and mushroom beta-glucans on the properties of dough prepared from a gluten-free flour mixture based on teff flour
The article concerns the effect of oat and mushroom beta-glucans on the rheological properties of a water-flour suspension prepared from a gluten-free flour mixture based on teff flour and on the fermentation properties of dough prepared from a gluten-free flour mixture based on teff with and without the addition of oat and mushroom beta-glucans. The gluten-free flour mixture consisted of 60% teff flour, 20% chickpea flour, and 20% potato starch. The teff flour was obtained from the grain grown in Ethiopia, harvested in 2023. The chickpea flour was produced by LLC “Garnets”, Russia, and the potato starch by LLC “Russian Food Company”, Russia. The effect of oat and mushroom beta-glucans on the viscosity of the gluten-free flour mixture based on teff flour (GFM-T) was studied using a water-flour suspension in a 1:1 ratio. Beta-glucans were added at a concentration of 0.2 g per 100 g of flour mixture. Viscosity was measured using a rotational viscometer (Visco Basic Plus, Fungilab S.A., Spain). The dynamic viscosity coefficient of the water-flour suspension was measured using two spindles – R2 and R3 with different rotation speeds (RPM). The dough from gluten-free flour was prepared according to the following recipe: 100 g BMST, 2 g dry baker's yeast (previously activated in a small amount of water), 1.9 g salt, 5 g vegetable oil, 60 cm3 water and 0.7 g oat or mushroom beta-glucan. The amount of carbon dioxide released during fermentation was measured with a rheofermentometer (Rheofermentometer Chopin F3, France) at 28°C. It was found that the viscosity of the GFM-T water-flour mixture with mushroom beta-glucan was higher than that with oat beta-glucan. The study of the fermentation process of dough prepared from GFM-T with and without the addition of oat and mushroom beta-glucan showed that the maximum dough rise with mushroom beta-glucan (10 mm) occurred 40 minutes after the start of fermentation, with oat beta-glucan (9.9 mm) after 60 minutes, and without beta-glucans (8.4 mm) after 75 minutes. The highest amount of carbon dioxide released and retained in the dough was observed in the sample with oat beta-glucan. The obtained results allow us to assume that bread baked from dough prepared from GFM-T with the addition of oat beta-glucan will have higher indicators for the volume of the finished product and crumb porosity.
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Keywords: bakery products; gluten-free flour mix based; teff flour; oat be-glucan; mushroom beta-glucan; rheology; gas-forming and gas-retaining capacity
DOI 10.17586/2310-1164-2025-18-3-3-11
This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License