Physical and Nutritional Properties of Powdered β-Glucans Obtained from Chilean Oats (Avena sativa L.) and the Effect of its Addition on the Mechanical and Rheological Properties of Wheat Flour Based-Doughs.

Oat β-glucans are recognised for their health-promoting effects, particularly in reducing cholesterol and controlling glycaemia. However, limited data exist on the compositional and rheological properties of β-glucan-enriched ingredients obtained from Chilean oats. This study aimed to characterise two powdered β-glucan-rich ingredients: BG10 (10.21% β-glucan content) and BG15 (15.33% β-glucan content) and evaluate their effects on wheat dough properties. BG10 and BG15, ingredients from Chilean oats, were analysed for proximate composition and carbohydrate content, including β-glucans, dietary fiber, and resistant starch. Physical characterisation included colour parameters, β-glucan molecular weight, and glass transition temperature (Tg). Wheat doughs with 2 and 9% substitution levels of BG10 and BG15 were tested using alveography, mixography/farinography, and rheofermentation. BG10 and BG15 showed significant differences (P ≤ 0.05) in most compositional and physical parameters, except for ash and total dietary fiber. Both ingredients had high β-glucan molecular weights (> 3000 kDa), suggesting favourable bioactivity. BG10 exhibited two Tg values, while BG15 showed none. Colour differences may influence on the food product appearance. Rheological tests indicated that dough behaviour depends, as well of the flour substitution level, on both chemical composition and physical traits from BG10 and BG15, such as its hydration capacity and molecular structure. BG10 and BG15 offer potential as functional food ingredients obtained from Chilean oats. Their differing nutritional and physical properties must be considered in food product formulation to optimise dough structure and processing performance, especially in health-oriented wheat-based foods.