Properties of sponge cake enriched in sprouted oats (Avena sativa L.)

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.