IMPACT OF OATS beta-GLUCANS ON PROPERTIES OF GLUTEN-FREE BREAD

The aim of the study was to check the potential usability of innovative oats beta-D-glucan preparation in the production of gluten- free bakery products. The preparation was used as a partial replacement of hydrocolloid mix used for baking of standard bread. Quality determination included volume, bread yield and total baking loss, and organoleptic assessment by a group of 15 trained panelists. Texture profile analysis was performed using texture analyzer TA.XT Plus. AOAC methods (2006) were used to measure moisture content of the crumb, and contents of beta-D-glucan, protein, dietary fiber and its soluble and insoluble fractions.