Betaglucan is a polysaccharide found in, for example, oats. Betaglucan has many positive health effects when it comes to keeping down the blood cholesterol and maintaining a stable blood sugar level. As betaglucan is water-soluble, it is interesting to examine how the water content, water activity and the texture are affected by adding betaglucan to wheat bread. In this work, two different concentrations of betaglucan (32% and 75%) have been used, to prepare bread with different final concentrations of 0.2, 0.5, 1.2, and 2.0% , and a bread without beta glucan, to compare if they differ in terms of water content, water activity and texture. The betaglucan concentrations in the breads were analyzed with a quantitative enzymatic assay. According to the results obtained, the water content of the breads increases with increased concentration of betaglucan. As betaglucan binds water the baking time needs to be prolonged with higher concentration of betaclucan in the bread. The water activity was found to increase in the crust of the bread from day 1 to day 7. As different parts of the bread contain different amounts of water, the water wants to reach equilibrium and will therefore migrate from the center of the bread to the crust. No difference in terms of water content, water activity and texture was identified between bread baked with 32% or 75% betaglucan.
| Identifer | oai:union.ndltd.org:UPSALLA1/oai:DiVA.org:lnu-96903 |
| Date | January 2020 |
| Creators | Rydholm, Linn |
| Publisher | Linnéuniversitetet, Institutionen för kemi och biomedicin (KOB) |
| Source Sets | DiVA Archive at Upsalla University |
| Language | Swedish |
| Detected Language | English |
| Type | Student thesis, info:eu-repo/semantics/bachelorThesis, text |
| Format | application/pdf |
| Rights | info:eu-repo/semantics/openAccess |
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