Effects of oat grain hydrothermal treatments on wheat-oat flour dough properties and breadbaking quality

被引：0
|
作者：
Department of Cereal Science, North Dakota State University, Fargo, ND 58105, United States [1 ]
不详 [2 ]
不详 [3 ]
不详 [4 ]
机构：
来源：
Cereal Chem. | / 5卷 / 602-605期
关键词：
D O I：
暂无
中图分类号：
学科分类号：
摘要：
引用
收藏
相关论文
共 50 条
  • [1] Effects of oat grain hydrothermal treatments on wheat-oat flour dough properties and breadbaking quality
    Zhang, D
    Moore, WR
    Doehlert, DC
    CEREAL CHEMISTRY, 1998, 75 (05) : 602 - 605
  • [2] Effect of sheeting thickness on the processing quality of wheat-oat blended flour noodles
    Shi, Zhaojian
    Liu, Ling
    Zhang, Kailong
    Wang, Xiaolong
    Ma, Zhen
    Ren, Tian
    Li, Xiaoping
    Xu, Bin
    Hu, Xinzhong
    JOURNAL OF CEREAL SCIENCE, 2021, 99
  • [3] Effect of highland barely germination on thermomechanical, rheological, and micro-structural properties of wheat-oat composite flour dough
    AL-Ansi, Waleed
    Fadhl, Jalal Ahmed
    Abdullah, Abdulmageed Bagash
    Al-Adeeb, Abduqader
    Mahdi, Amer Ali
    Al-Maqtari, Qais Ali
    Mushtaq, Bilal Sajid
    Fan, Mingcong
    Li, Yan
    Qian, Haifeng
    Wang, Li
    FOOD BIOSCIENCE, 2023, 53
  • [4] Effect on bread properties of partial substitution of wheat flour with oat flour and flour from oat grain germinated in the light or dark
    He, Xinyi
    Li, Xiao
    Chen, Dongfang
    Huang, Shirong
    Tao, Nengguo
    INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 2023, 58 (04): : 1979 - 1986
  • [5] BAKING AND RELATED PROPERTIES OF WHEAT-OAT COMPOSITE FLOURS
    OOMAH, BD
    CEREAL CHEMISTRY, 1983, 60 (03) : 220 - 225
  • [6] CHARACTERISATION OF WHEAT-OAT FLOUR EXTRUDATE: PHYSICOCHEMICAL AND B-GLUCAN ATTRIBUTES
    Hu, S.
    Shu, H.
    Yuan, J. L.
    Gao, J. Y.
    Mu, P. Y.
    Ren, C. Z.
    Sang, W.
    Guo, L. C.
    Chen, H. B.
    ACTA ALIMENTARIA, 2020, 49 (04) : 424 - 432
  • [7] Changes of wheat dough quality with oat flakes and hydrolysed oat flakes addition
    Gramatina, I.
    Kreicbergs, V.
    PROCEEDINGS OF THE 4TH INTERNATIONAL CONGRESS ON FLOUR - BREAD '07, 2008, : 291 - 299
  • [8] Wheat flour enriched with oat β-glucan: A study of hydration, rheological and fermentation properties of dough
    Wang, Lei
    Ye, Fayin
    Li, Sheng
    Wei, Fubin
    Chen, Jinfeng
    Zhao, Guohua
    JOURNAL OF CEREAL SCIENCE, 2017, 75 : 143 - 150
  • [9] Effect of barley and oat flour types and sourdoughs on dough rheology and bread quality of composite wheat bread
    Rieder, Anne
    Holtekjolen, Ann Katrin
    Sahlstrom, Stefan
    Moldestad, Anette
    JOURNAL OF CEREAL SCIENCE, 2012, 55 (01) : 44 - 52
  • [10] Dielectric properties of wheat flour mixed with oat meal
    Luczycka, D.
    Czubaszek, A.
    Fujarczuk, M.
    Pruski, K.
    INTERNATIONAL AGROPHYSICS, 2013, 27 (02) : 175 - 180
12345