Physicochemical properties of oat varieties and their potential for breadmaking

Cereal Chemistry

Volumn 88, Issue 6, 2011, Pages 602-608

  Hüttner, Edith K ^a   Bello, Fabio Dal ^a   Zannini, Emanuele ^a   Titze, Jean ^a   Beuch, Steffen ^b   Arendt, Elke K ^a  

^a UNIVERSITY COLLEGE CORK   (Ireland)

^b Nordsaat Saatzuchtgesellschaft MbH   (Germany)

Author keywords

[No Author keywords available]

Indexed keywords

AMYLASES; FOOD PRODUCTS; QUALITY CONTROL;

AMYLASE ACTIVITY; BREAD QUALITY; CELL DISTRIBUTION; CRUMB STRUCTURE; GAS CELL; PHYSICO-CHEMICAL CHARACTERIZATION; PHYSICOCHEMICAL PROPERTY; PROTEIN CONTENTS; RESISTANCE TO DEFORMATION; RHEOLOGICAL ANALYSIS;

STARCH;

EID: 83755162516     PISSN: 00090352     EISSN: None     Source Type: Journal    
DOI: 10.1094/CCHEM-11-10-0163     Document Type: Article

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