The use of high-in-β-glucan oat fibre powder as a structuring agent in gluten-free yeast-leavened cake

Abstract

The biggest challenge in the production of gluten-free baked products is creating a structure without gluten while maintaining physicochemical and sensory properties. The aim of this study was to evaluate the possibility of applying oat β-glucan as the thickening and structure-making agent instead of xanthan (control sample), due to its pro-health technological properties, in yeast-leavened gluten-free cake. Thus, high-in-β-glucan oat fibre powder was incorporated into cake formulations as 5, 10, 15 and 20% replacement of rice or corn flour. The complex analysis of physicochemical and sensory properties was conducted, where texture and rheological aspects were the most important. An analysis of the correlation between rheological and physical properties was also conducted. Corn and rice cakes differed, but the results showed the increase of β-glucan, total dietary fibre, springiness, cohesiveness, storage (G′) and loss (G″) modulus and the decrease of firmness and lightness. Improvement of porosity and volume was also noticed. Significant correlation was observed among G′, G″, specific volume and texture components. Accelerated texture changes were noticed after 24 h of storage. To sum up, it is justified to incorporate oat fibre into gluten-free baked products, both to increase nutritional value and improve cake structure.

Development of Gluten-Free Muffins with β-Glucan and Pomegranate Powder Using Response Surface Methodology

“…A negative linear effect on porosity was observed with the water addition, which was consistent with the research of Saeidi et al [16]. The substantial increase in porosity caused by the addition of β-glucan may explain the fact that the soluble dietary fiber stabilized the structure and, at the same time, affected the content of gas cells in the cake's structure [35]. The effect of the addition of pomegranate may have been due to the sugar derived from the powder, which acted as a substrate for the fermentation reactions led by yeast.…”

The impact of different levels of oat β-glucan and water on gluten-free cake rheology and physicochemical characterisation

“…Otherwise, β-glucan could bind to too much water, which would lead to a solid structure and very consistent batter. In our previous study (Karp et al 2019b ), we characterised correlation between rheology (modulus G′, G″) and physical properties (firmness, springiness, cohesiveness, porosity and specific volume) of gluten-free cake with high-in-oat β-glucan fibre powder. It was observed that the higher values of G′, G″ are, the better textural properties are.…”

“…The texture of gluten-free yeast leavened cakes was analysed using a universal testing machine (Instron 5965; Instron, Canton, MA, USA) installed with the Bluehill 2 software. The analysis was done following Kurek et al ( 2016 ) and Karp et al ( 2019b ). The double compression test was set (57 mm diameter of compression probe, speed of 120 mm/min, 50% of compression, 500 N cell capacity).…”

Gluten-Free Bread and Bakery Products Technology

“…1333/2008 [116]. Psyllium and beta-D-glucan can be used as gluten replacements in clean label formulations [117]. As far as enzymes are concerned, there are some exceptions they do not have E numbers.…”