Fundamental study on the effect of hydrostatic pressure treatment on the bread-making performance of oat flour

European Food Research and Technology

Volumn 230, Issue 6, 2010, Pages 827-835

  Hüttner, Edith K ^a   Bello, Fabio Dal ^a   Arendt, Elke K ^a  

^a UNIVERSITY COLLEGE CORK   (Ireland)

Author keywords

Bread; Gluten free; Hydrostatic pressure; Oats; Rheology

Indexed keywords

BREAD; BREAD QUALITY; BRIGHT-FIELD MICROSCOPY; CEREAL STARCHES; GELATINISATION; GLUTEN-FREE; POSITIVE EFFECTS; PROTEIN NETWORK; PROTEIN STRUCTURES;

ELASTICITY; FOOD PROCESSING; GELATION; HYDRAULICS; HYDRODYNAMICS; HYDROSTATIC PRESSURE; PLASTICITY; PRESSURE EFFECTS; RHEOLOGY; SCANNING ELECTRON MICROSCOPY; STARCH; VISCOSITY;

PROTEINS;

AVENA;

EID: 77950536660     PISSN: 14382377     EISSN: 14382385     Source Type: Journal    
DOI: 10.1007/s00217-010-1228-4     Document Type: Article

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