Optimization of ingredients and baking process for improved wholemeal oat bread quality

LWT

Volumn 40, Issue 5, 2007, Pages 860-870

  Flander, L ^a   Salmenkallio Marttila, M ^a   Suortti, T ^a   Autio, K ^a  

^a VTT TECHNICAL RESEARCH CENTRE OF FINLAND   (Finland)

Author keywords

Baking; Oat bread; Optimization; glucan

Indexed keywords

FOOD PROCESSING; GRAIN (AGRICULTURAL PRODUCT); MOLECULAR WEIGHT; OPTICAL MICROSCOPY; OPTIMIZATION; WATER;

MOLECULAR WEIGHT FRACTIONS; OAT BREADS; SENSORY CRUMB PROPERTIES;

BAKERIES;

BAKING; GLUCANS; GRAIN; MICROSCOPY; MOLECULAR WEIGHT; OPTIMIZATION; WATER;

TRITICUM AESTIVUM;

EID: 33847072283     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2006.05.004     Document Type: Article

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