Development and application of a laboratory baking test for the characterisation of wholemeal oat flours

The aim of this study was to develop a standardised, small-scale laboratory baking method for testing the baking quality of 100% oat flours. During the method development using wholemeal flours of 5 Hungarian oat varieties, the mixing measurements and baking tests were performed at 300, 200 and 150 FU maximum dough consistencies applying different mixing times (6 and 10 min). Our results showed that an optimal, instrumentally registered, and numerically expressed dough consistency and corresponding water addition level for oat flours could be defined on the model of wheat flour testing methodology. Based on this, the lowest dough consistency and the shortest mixing time were found the most appropriate regarding the specific volume and crumb structure of oat breads. Then, the newly developed baking method was applied for testing 9 oat varieties, which were tested also for chemical composition and rheological (mixing, pasting) properties. Protein, fat, and β-glucan content significantly influenced both rheological and baking properties, and relationships between techno-functional parameters were also found. Our results suggested that high quality 100% oat bread can be produced by a standardised and optimised baking test as well as oat varieties being more preferable for bread making can be identified. [Display omitted] •Evaluation of oat dough mixing properties at lower dough consistencies were done.•Water absorption at 150FU consistency seems to be optimal for 100% oat bread making.•Standardised small-scale baking method was developed for wholemeal oat flours.•Protein, fat and β-glucan content significantly influenced baking performance.•Relationships were found between rheological properties and baking quality.