DisplayTitle

Application of Oat Oil in Breadbaking

¹Department of Cereal Science, Harris Hall, North Dakota State University, Fargo, ND 58105. ²USDA-ARS Hard Red Spring and Durum Wheat Quality Laboratory, Harris Hall, North Dakota State University, Fargo, ND 58105. The mention of firm names or trade products does not imply that they are endorsed or recommended by the U.S. Department of Agriculture over other firms or similar products not mentioned. ³Corresponding author. Phone: 701/231-8069. Fax: 701/239-1377. E-mail: Douglas_Doehlert@ndsu.nodak.edu

Lipids, especially polar lipids, can improve loaf volume, grain and texture, and delay staling in bread. Oats (Avena sativa L.) are rich in total and polar lipids. We have investigated the effect of oat lipids in a bread formulation on loaf volume, appearance, and bread staling. Oat oil was fractionated into polar and nonpolar fractions by water-degumming. Crude oat oil and shortening (at 3%) increased loaf volume by ≈11% over the zero lipid formulation. The polar lipid fraction increased loaf volume by nearly the same amount when added at only a 0.5% level. The addition of 3% crude oat oil or 0.7% oat oil polar fraction significantly delayed bread firming and starch retrogradation; the difference between oat lipids and shortening was more evident at the end of a four-day storage period. Oat lipids had a stronger relative effect on bread from a weak flour (10% protein) than from a strong flour (14% protein). The effects of oat oil in the bread formulation could be related to the amphipathic character of polar lipids in oats that enables them to interact with starch, proteins, and other bread components.