Submitted to: American Association of Cereal Chemists Meetings
Publication Type: Abstract only
Publication Acceptance Date: 9/14/2005
Publication Date: 9/14/2005
Citation: Lee, S., Inglett, G.E. 2005. Physical and rheological characterization of a new oat beta-glucan hydrocolloid and its applications to baked products [abstract]. American Association of Cereal Chemists Meetings. Paper No. 205. Interpretive Summary:
Technical Abstract: The physical and rheological properties of a new beta-glucan rich hydrocolloid obtained from oat bran concentrate were characterized, and its potential use in baked cakes was evaluated. Hydrocolloidal suspensions in different concentrations (5, 8, 11% by weight in distilled water) exhibited shear-thinning behaviors over the experimental shear rates (0.01~100s-1) and showed viscoelastic properties in a concentration-dependent manner. The temperature effect on the rheological properties of the beta-glucan hydrocolloid showed increasing viscous properties with increasing temperature in agreement with RVA results. No changes in its viscoelastic properties were observed during a 3 day storage period while the elastic properties of oat bran concentrate increased. Also, the physical and rheological properties of this new hydrocolloid in baked products were studied. When flour was replaced with the hydrocolloid powder, the cakes contained 1g and 2g beta-glucan per serving. The cake with 1g beta-glucan per serving had similar volume and hardness to the control cake.