High‐Protein Oat Flour Functionality Assessment in Bread and Sausage

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Abstract
The effectiveness of high‐protein oat flour, a by‐product of an oat starch process, was studied in bread baking and sausage processing. Its impact on sensory properties of products was assessed. High‐protein oat flour enhanced water absorption and mixing stability of the dough. Some weakening of dough was found as indicated by a decrease in extensibility and resistance. Addition of oat flour increased loaf volume, enlarged grain size and darkened crumb color. It also caused some off‐odors assessed as a decrease in “cleanness” of aroma. Sausages containing high‐protein oat flour formed an external gel‐like layer under the casing during processing, probably caused by the low pH of the flour. In sensory analyses the sausages were judged less firm and juicy than the control. The “cleanness” of odor and flavor of the sausages was distinctively diminished. Cereal products should be considered the primary products for utilization of high‐protein oat flour.

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