Abstract:

The thermomechanical and rheological properties of oat dough with different levels of extrogenous proteins (gluten, soy protein, egg albumin) were mainly analyzed using the Mixolab and the Rheometer in the present study. The Mixolab results showed that gluten and soy protein could significantly (p < 0.05) increase the water absorption of the doughs, while egg albumin reduced it. All three extrogenous proteins may shorten the dough development time, and the gluten was the most effective, while soy protein had the least influence. Compared to the soy protein-oat dough, the dough with gluten or egg albumin had a longer period of stability, especially at the levels of 10% and 15%, respectively. The highest peak torque and setback were observed in the dough containing egg albumin when the starch gelatinized, and the increased addition of egg albumin resulted in the increases of the two parameters, whereas soy protein addition decreased both of the parameters and gluten addition showed no significant effects. The elastic modulus (G’) and viscous modulus (G”) of the dough with gluten or soy protein that recorded in the oscillatory tests drastically increased as the increase of addition level, but egg albumin led to the contrary results. DSC analysis showed that egg albumin and soy protein significantly (p < 0.05) increased the peak temperature (Tp) and the conclusion temperature (Tc), and also increased the enthalpy (ΔH) to a certain extent, while gluten showed no significant effects.

Key words: oat dough, extrogenous protein, Mixolab, thermomechanical properties, rheological properties