Oat malt as a baking ingredient – A comparative study of the impact of oat, barley and wheat malts on bread and dough properties

Sensory characteristics of wholegrain and bran-rich cereal foods – A review

“…The use of barley malt is common, but germination has been shown to modify the flavour profile also of other grains, such as oats (Heiniö, Oksman-Caldentey, Latva-Kala, Lehtinen, & Poutanen, 2001;Heiniö et al, 2011). Oat malt has also been shown to be different from wheat and barley malts in tailoring product structure (Mäkinen & Arendt, 2012).…”

Optimised amylases extraction from oat seeds and its impact on bread properties

“…3, increasing the level of enzyme (i.e. 0.24 U/g and 0.48 U/g) was darkened the bread crust, and resulted in a further increase of crumb stickiness which was probably associated with dextrins produced as a result of alpha amylase activity [40,41]. Moreover, the addition of oat extract led to a more open crumb grain and a more cohesive dough and internal resistant structure, resulting in a better retention gas capacity under fermentation and consequently a higher specific volume.…”

“…Amylases are routinely added to wheat flours to optimise the falling number, as well as antistaling agents to retard crumb hardening caused by rearrangements in the starch network and changes in water distribution [41]. Mechanisms of action include the overall weakening of the starch networks by endo-acting amylases and the prevention of amylopectin recrystallisation side chain cleavage by exo-acting amylases [2].…”

Synergistic effect of Aspergillus tubingensis CTM 507 glucose oxidase in presence of ascorbic acid and alpha amylase on dough properties, baking quality and shelf life of bread

“…It is acknowledged that ascorbic acid strengthens the gluten matrix by increasing the density of disulfide bonds in gluten (Aamodt et al 2003;Koehler 2003) which leads to higher loaf volumes (Decamps et al 2014). Indeed, amylases are routinely added to wheat flours as standardizing and antistaling agents to retard crumb hardening caused by rearrangements in the starch network, to optimize the falling number and to change water distribution (Mäkinen and Arendt 2012). α-amylase (EC 3.2.1.1) hydrolyses α-1,4 links of starch producing a small dextrin allows the yeast to work continuously during fermentation and produces CO 2 gas serving to improve volume and crumb texture in the final bread product (Shafisoltani et al 2014).…”

“…It is worth highlighting that the effect of various additives is strongly dependent on the nature and quantity of the used additives. However, bread additives may also have a negative impact on baking quality if not correctly dosed (Mäkinen and Arendt 2012). The choice of additives level is an important key in the baking process.…”