E. N. Shabolkina1, N. V. Anisimkina1, S. N. Shevchenko1, G. A. Batalova2, A. A. Bisharev1
1Samara Research Agricultural Institute, Samara Scientific Center, RAS, ul. K. Marksa, 41, pos. Bezenchuk, Bezenchukskii r-n, Samarskaya obl., 446254, Russian Federation
2N. V. Rudnitsky Federal Agrarin Scientific Center of the North-East, ul. Lenina, 166a, Kirov, 610007, Russian Federation
Abstract. The studies aimed to assess the effectiveness of using the products of processing of bare-grained oats, namely whole-ground grain and sieved flour, mixed with high-quality wheat flour in baking. Test laboratory bread baking with a different quantitative ratio of components in the mixtures was conducted in 2018. The samples used for the study were grain samples of the bare-grained Baget and Bekas oats varieties. The bread was baked using the straight dough method with oxidizing improvers. The experiment was repeated two times. Wheat flour was added 10%, 20%, and 30% of oat products. The volume and total baking score of the products with the sieved flour were higher (3.4–4.5 points) than of those with the whole-ground grain (2.7–4.3 points). When 10% sieved oat flour was added to the mixture, the volume (635–650 cm3) and the organoleptic characteristics of bread (4.5 points) were practically not inferior to the control sample (670 cm3 and 4.6 points, respectively). An increase in its share to 20% led to a decrease in the volume of bread by 15% and a slight deterioration in some organoleptic indicators, but on the whole, it gave an acceptable result. Small differences in the quality indicators of the products with the control sample were also observed when 10% of whole-ground grain was added to the mixture with wheat flour. An increase in the proportion of this component to 20% and 30% led to a decrease in the content of crude gluten in the dough, deterioration of its rheological properties, a decrease in the volume of the finished product by 33– 39%, and a 1.5–1.9 points decrease in the baking score. Wheat-oat bread baked using straight dough with 10–20% of sieved flour or 10% of whole grain had a pleasant aroma and taste and light quickly recovering crumb.
Keywords: bare-grained oats (Avena sativa subspecies nudisativa); whole-ground grain; flour; mixtures; test baking; quality; baking assessment.
Author Details: E. N. Shabolkina, Cand. Sc. (Agr.), leading research fellow (e-mail: Этот адрес электронной почты защищён от спам-ботов. У вас должен быть включен JavaScript для просмотра.); N. V. Anisimkina, senior research fellow; S. N. Shevchenko, D. Sc. (Agr.), corresponding member of the RAS, director; G. A. Batalova, D. Sc. (Agr.), member of the RAS, chief research fellow; A. A. Bisharev, Cand. Sc. (Agr.), leading research fellow.
For citation: Shabolkina E. N., Anisimkina N. V., Shevchenko S. N., Batalova G. A., Bisharev A. A. The Use of Bare-Grained Oats in Bakery. Dostizheniya nauki i tekhniki APK. 2019. Vol. 33. No. 11. Pp. 74–77 (in Russ.). DOI: 10.24411/0235-2451-2019-11116.