Effect of Oat-Based Ingredients on the Quality of Pastry Products

Abstract

Introduction. Whole grain products can prevent some chronic diseases. Oats and oat-based foods are rich in beta-glucan, which makes them a perfect ingredient for functional foods. The present research objective was to introduce oat-based ingredients into the formulation of sugar cookies and study the quality of the finished product. Study objects and methods. The study involved various formulations of sugar cookies with different proportions of oat meal and composite flour. Sensory, physicochemical, rheological, structural, and mechanical properties were determined according to standard methods. Results and discussion. The mass shares of protein, fat, and dietary fiber increased together with the share of oat meal: protein – 11.9–12.5%, fat – 2.3–3.7%, dietary fiber – 4.1–4.5%. The swelling rates were 3.41–4.60, which was higher than in the wheat flour sample (2.94). Oat meal increased the viscosity of the model suspensions from 50 to 500 Pa·s The sample with the biggest share of oat meal had the greatest strength (1700 g). The water absorption also increased (193%): it was 220 when the share of oat meal was 20% and 221% when it was 30%. Oat meal decreased the water activity from 0.360 to 0.290 as its concentration grew. Conclusion. The optimal amount of oat meal was 30% and that of oatmeal flakes – 10% of the flour amount. The research also defined the effect of oat meal and oat flakes on the composite flour blend, model dough, and sugar cookes. The article introduces a new commercial formulation of sugar biscuits.