The Effect of Adding oat β-D-glucan On physical Properties of Sponge cake

The increasing tendency for health oriented products caused considerable research has studied on increase and maintaining quality of different products. Sponge cake is one of the cereal products which itsmain problems arereterogradation and lack of soluble dietary fibers which has many health benefits. In this research, therefore, the effects of adding oat β-D-glucan on the physical properties of sponge cake were investigated. Samples were produced by different concentrations of β-D-glucan (1, 2, 3 and 4%)with control sample. Physical properties of samples including volume index, porosity, hardness, color and sensory properties were examined. The results showed that the addition of β-D-glucan up to 2 (%) softened the cakes without unpleasant changes in sensory properties, also increased volume index, porosity and color of the cakesamples.