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Effects of Quality Improvers and Oat Sourdough on Viscoelasticity of Oat Dough

YUAN Juanli1,2, SHAN Lingke1, GAO Jinyan3, CHEN Hongbing1,4,*   

  1. 1. State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China; 2. School of
    Pharmaceutical Science, Nanchang University, Nanchang 330006, China; 3. School of Food Science and Technology, Nanchang
    University, Nanchang 330031, China; 4. Sino-German Joint Research Institute, Nanchang University, Nanchang 330047, China
  • Online:2016-08-15 Published:2016-08-30

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Abstract:

The comparative effects of different amounts of hydroxypropylmethylcellulose (HPMC), xanthan gum, whey
powder, soy protein isolate (SPI) and oat sourdough on dynamic rheological properties of oat dough were investigated using
a dynamic rheometer. In the process of frequency scan (0.01 to 10 Hz), the storage and loss modulus of oat dough increased
by adding different amounts of HPMC or oat sourdough, and the loss tangent of oats dough with added HPMC also
increased. The proper proportion of HPMC and oat sourdough in oat dough should be 0.5% and 30%, respectively. However,
adding 0.2% xanthan gum, 5% whey powder, or 5% and 10% SPI in oat dough had no significant effect on dynamic
rheological properties of oat dough. Moreover, the storage and loss modulus of oat dough decreased by adding 10% and 15%
whey powder or 15% SPI.

Key words: oat flour, dynamic rheology, oat sourdough, quality improver

CLC Number: