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
  • [31] Effects of enzymatic extrusion on the structure and physicochemical properties of oat flour and its application in oat milk production
    Ren, Xiaoru
    Yang, Yueyue
    Liu, Qing
    Wang, Yihui
    Jin, Zhengyu
    Jiao, Aiquan
    INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 2023, 58 (09): : 4638 - 4651
  • [32] Dough rheology properties as affected by the inclusion of oat drink residue flour: a multivariate analysis approach
    Rashed, Mahmoud Said
    Gallagher, Eimear
    Frias, Jesus M.
    Pojic, Milica
    Pathania, Shivani
    INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 2025, 60 (01):
  • [33] Effects of taro powder on the properties of wheat flour and dough
    Zhang, Ziyang
    Zhang, Lisha
    Chen, Mengyu
    He, Zhian
    FOOD SCIENCE AND TECHNOLOGY, 2022, 42
  • [34] Rye and oat flour enriched baked wheat chips: bioactive and textural properties
    Goncu, A.
    Hayta, M.
    QUALITY ASSURANCE AND SAFETY OF CROPS & FOODS, 2018, 10 (01) : 35 - 40
  • [35] Effect of soluble oat (β-glucan and tea polyphenols on the rheological properties and microstructure of wheat dough
    Mei, Zhou
    Wang, Wenjun
    Feng, Xinlu
    Liu, Meiqi
    Peng, Shengfeng
    Chen, Lingli
    Chen, Hui
    Lin, Suyun
    LWT-FOOD SCIENCE AND TECHNOLOGY, 2024, 198
  • [36] Effects of oat β-glucan incorporation on the gelatinization, flowability and moisture sorption of wheat flour
    Wang, Lei
    Ye, Fayin
    Li, Sheng
    Wei, Fubin
    Wang, Yang
    Zhao, Guohua
    POWDER TECHNOLOGY, 2017, 315 : 430 - 437
  • [37] The role of hydrothermal treatment (steaming and tempering) parameters on oat groat, flake and flour properties
    Sammalisto, Saara
    Laitinen, Miikka
    Katina, Kati
    Sontag-Strohm, Tuula
    LWT-FOOD SCIENCE AND TECHNOLOGY, 2022, 171
  • [38] INFLUENCE OF OAT FLOUR ON PASTING PROPERTIES OF FLOUR BLENDS, COOKING QUALITY AND SENSORY ATTRIBUTES OF VERMICELLI
    Pahwa, Akanksha
    Khamrui, Kaushik
    Prasad, Writdhama
    ANNALS OF THE UNIVERSITY DUNAREA DE JOS OF GALATI, FASCICLE VI-FOOD TECHNOLOGY, 2020, 44 (02) : 70 - 84
  • [39] Influence of oat flour on pasting properties of flour blends, cooking quality and sensory attributes of vermicelli
    Pahwa A.
    Khamrui K.
    Prasad W.
    Pahwa, Akanksha (akankshapahwa91@gmail.com), 1600, Galati University Press (44): : 70 - 84
  • [40] EFFECTS OF BLENDING OF WHEAT FLOUR WITH BARLEY FLOUR ON DOUGH AND STEAMED BREAD PROPERTIES
    Lin, Su-Yi
    Chen, Hua-Han
    Lu, Shin
    Wang, Pin-Chih
    JOURNAL OF TEXTURE STUDIES, 2012, 43 (06) : 438 - 444
12345