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ARS Home » Research » Publications at this Location » Publication #179533
Title: THE RHEOLOGICAL PROPERTIES AND BAKING PERFORMANCE OF NEW OAT BETA-GLUCAN HYDROCOLLOIDS

Author
item Lee, Suyong
item Inglett, George

Submitted to: American Chemical Society Abstracts
Publication Type: Abstract Only
Publication Acceptance Date: 9/1/2005
Publication Date: 9/1/2005
Citation: Lee, S., Inglett, G.E. 2005. The rheological properties and baking performance of new oat beta-glucan hydrocolloids [abstract]. American Chemical Society Abstracts. Paper No. AGFD39.

Interpretive Summary:

Technical Abstract: New oat hydrocolloids containing 20% and 30% beta-glucan (called C-trim20 and C-trim30, respectively) have been recently obtained from oat bran. The rheological properties of two oat beta-glucan hydrocolloidal suspensions at different concentrations were characterized under linear and nonlinear conditions. They exhibited shear-thinning behaviors that were more pronounced at high shear rates and concentrations. Dynamic oscillatory testing showed that they had a typical behavior of non-interacting polysaccharides. In addition, the experimental data in steady shear were correlated with the Cross model. The performance of C-trim20 in cookie baking was also evaluated. It was incorporated in cookie formulations by replacing flour. The physical and rheological properties of the cookies containing C-trim20 were measured and compared with those of the control. Overall, the incorporation of C-trim20 up to 10% of flour replacement produced cookie samples with similar instrumental texture properties to the control.