Determining rational methods for incorporating oat bran during manufacture of bakery products

Abstract

Bakery products made from wheat flour have a rather low nutritional value. The nutritional value can be increased by introducing raw materials rich in proteins, such as protein concentrates, and dietary fibers, in particular bran, into the bread recipe. The efficiency of adding raw materials in a dry state and in the form of a suspension of pumpkin seed protein concentrate in water with subsequent introduction into the resulting oat bran suspension was determined. The hydromodulus was chosen to be 5, at which the suspension was sufficiently homogeneous. The effect of hydrating raw materials with a high content of dietary fiber for 10 min before introduction into the dough was also determined. The largest specific volume of bread was found when preparing a suspension of pumpkin seed protein concentrate and oat bran without hydration by 2.7% and 3.7% compared to the option of preparing a suspension of pumpkin seed protein concentrate and oat bran with hydration and application in dry form, respectively. The porosity of bread was also more developed by 1.4% and 4.3%, respectively. In the case of adding dry raw materials, there were densifications in the bread, which is explained by excessively large particles of oat bran, which, when applied together with pumpkin seed protein concentrate, were unable to swell sufficiently during the kneading and fermentation of the dough. The results of the research showed that the bread quality indicators were lower in case of the straight dough method compared to other methods. The indicators were approximately the same in case of the sponge and dough method and in case of the dispersed phase preparation. In addition, when adding a suspension of pumpkin seed protein concentrate together with oat bran to the sponge or dispersed phase, the quality indicators were worse than when added to the dough. This is explained by the fact that when adding raw materials with a high content of dietary fiber to the sponge or dispersed phase, the rheological properties of the dough deteriorate due to longer contact of soluble dietary fiber of oat bran and fiber from pumpkin seeds with flour components.