Properties of sponge cake enriched in sprouted oats (Avena sativa L.)
Year: 2025
Type: article
Abstract: Valorization of minor crops in baked goods and the enhancement of their nutritional, technological, and sensory properties, as well as their shelf-life is a priority of the food industry. In this context, this study focused on the reformulation of sponge cake by incorporating 10-30 % oat that was sprouted for 48 h and 72 h. Functional properties of the ingredients (wheat, unsprouted and sprouted oats), mixing and pasting properties of the oat-wheat mixtures were evaluated and related to the physical properties of cakes even during storage. Sprouting partially affected the functional properties of the ingredients: specifically, water absorption increased, emulsifying capacity increased and emulsion stability decreased; on the other hand, oil absorption capacity and foaming ability and stability did not change. Regarding oat-wheat blends, sprouting led to a weakening in gluten forming capacity and its stability during mixing and a decrease in both starch gelatinization and retrogradation properties. Changes in functional and rheological properties accounted for the structural characteristics of the cake: prolonged sprouting (72 h) negatively affected the specific volume, leading to collapse even at low enrichment levels. Nevertheless, sprouting had a positive effect on the staling kinetics, significantly slowing the increase in firmness over a 14-day storage period. • Sprouting improves oat water absorption and emulsifying capacity. • Sprouted oats caused a weakening of protein network in oat-wheat blends. • Sprouted oats decreased gelatinization and retrogradation of oat-wheat blends.
Source: LWT
Institution: University of Milan
Language: English
Subfield: Nutrition and Dietetics
Field: Nursing
Domain: Health Sciences
SDG: Zero hunger
Open Access status: gold
Estimated APC paid: $3,315
Awards: G1308026955, G825084123
OpenAlex ID: W4409423872