Partial purification of components in rye water extractables which improve the quality of oat bread

• Published in: Journal of cereal science Vol. 79; pp. 141 - 147
• Main Authors: Pauly, Anneleen, Delcour, Jan A.
• Format: Journal Article
• Language: English
• Published: Elsevier Ltd 01.01.2018
• Subjects: anion exchange chromatography; arabinoxylan; batters; breads; dough; Gluten-free/oat bread; Ion exchange chromatography; Loaf volume; loaves; oats; proteins; rye; viscoelasticity; Water-extractable components; CEC; MM; SDS; Loaf volume; E590; dm; PAGE; E440; Gluten-free/oat bread; Water-extractable components; Ion exchange chromatography; Tris; MWCO; AEC
• ISSN: 0733-5210; 1095-9963
• DOI: 10.1016/j.jcs.2017.10.007

Unlike wheat bread, the dough of which has a visco-elastic network and high gas-holding capacity, oat bread generally has a low volume and a dense structure. We showed earlier that including rye water-extractable components in an oat bread batter recipe increases loaf volume by ca. 30% (Pauly and Delcour, submitted as back-to-back publication). We here report on efforts to identify the active factor(s). Anion exchange chromatography allowed enriching the active factor(s). This and the fact that only a limited volume increase was observed when oat batter was supplemented with boiled rye extract indicate that proteins are likely the most important components responsible for the volume increase. While the most active factor(s) had a pI below 4.5, components with pI values between 4.5 and 8.5 also contributed to oat loaf volume. Alkaline rye components (pI > 8.5) or rye arabinoxylan had no impact. Rye water-extractable components smaller than 6–8 kDa also had a positive impact on loaf volume. •Addition of aqueous rye extract to oat batter increased loaf volume (>30%).•Boiling almost completely destroyed the active factor(s).•The most active factor(s) had a pI below 4.5 and were larger than 6–8 kDa.•Alkaline rye water extractables or rye arabinoxylan had no impact.