A Modelling Approach to Estimate the Level and Molecular Weight Distribution of β-Glucan During the Baking of an Oat-Based Bread

Food and Bioprocess Technology

Volumn 5, Issue 5, 2012, Pages 1990-2002

  Tiwari, Uma ^a   Cummins, Enda ^a   Brunton, Nigel ^b   Gallagher, Eimear ^b  

^a UNIVERSITY COLLEGE DUBLIN   (Ireland)

^b ASHTOWN FOOD RESEARCH CENTRE   (Ireland)

Author keywords

glucan; Bread; Molecular weight; Oats

Indexed keywords

BASELINE MODELS; BLOOD CHOLESTEROL; BREAD; COMPOSITE FLOUR; CONFIDENCE INTERVAL; EXPERIMENTAL DATA; GLUCAN CONTENT; GLUCANS; HEALTH BENEFITS; HIGH MOLECULAR WEIGHT; MONTE CARLO SIMULATION TECHNIQUE; NEGATIVE INFLUENCE; NUTRITIONAL QUALITIES; OAT BRAN; OATS; OPTIMISATIONS; PROBABILISTIC MODELS; PROCESS STAGES; SCENARIO ANALYSIS; WHEAT FLOURS;

BREADMAKING; DEGRADATION; MOLECULAR WEIGHT; MOLECULAR WEIGHT DISTRIBUTION; MONTE CARLO METHODS; POLYSACCHARIDES; PROBABILITY DISTRIBUTIONS;

FOOD PRODUCTS;

AVENA; TRITICUM AESTIVUM;

EID: 84862136427     PISSN: 19355130     EISSN: 19355149     Source Type: Journal    
DOI: 10.1007/s11947-010-0473-7     Document Type: Article

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