Rheological properties and bread making performance of commercial wholegrain oat flours

Author:

Hüttner Edith K.,Bello Fabio Dal,Arendt Elke K.

Publisher

Elsevier BV

Subject

Biochemistry,Food Science

Reference29 articles.

1. Approved Methods of the American Association of Cereal Chemists;AACC,2000

2. Molecular weight and structure units of (1–3, 1–4)-β-glucans in dough and bread made from hull-less barley milling fractions;Andersson;Journal of Cereal Science,2004

3. Rapid determination of moisture/solids and fat in dairy products and nuclear magnetic resonance analysis;Cartwright;Journal of AOAC International,2005

4. Effect of bran and high-protein concentrate from oats on dough properties and bread quality;D’Appolonia;Cereal Chemistry,1978

5. Oat bran fermentation by rhy sourdough;Degutyte-Fomis;Cereal Chemistry,2002

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