RHEOLOGICAL PROPERTIES OF PASTES AND GELS PREPARED FROM WHEAT AND OAT FLOURS IN WATER SOLUTIONS OF STARCH HYDROLYZATES

Abstract

During production of β-glucans preparations from oat a large amount of so called residual oat flour is manufactured. It contains all compounds of oat, only amount of dietary fiber is decreased. Such flour could be possibly used in baked goods, or as a thickening agent. In order to evaluate its possible application as thickening agent the rheological investigations of system containing residual oat starch were carried out. They involved performing of pasting profiles and texture profile analysis of flour pastes and gels in the presence of starch hydrolyzate, which recently played a increasing role in food industry as alternative for sucrose. Also commercial wheat and oat flours were investigated as reference material
It was observed differences in pasting profile and texture of gel caused by introduction of starch hydrolyzate into systems containing cereal flours. Obtained results allow to draw conclusion, that such systems can be successfully used as thickeners.