Effect of kilning and milling on the dough-making properties ofoatflour

LWT

Volumn 63, Issue 2, 2015, Pages 960-965

  Londono, Diana M ^a   Smulders, Marinus J M ^a   Visser, Richard G F ^a   Gilissen, Luud J W J ^a   Hamer, Rob J ^a  

^a WAGENINGEN UNIVERSITY   (Netherlands)

Author keywords

IR kilning; Oat bran; Oat dough; Oat flour; Steam kilning

Indexed keywords

BREADMAKING; COMMINUTION; ELASTICITY; FOOD PRODUCTS; MILLING (MACHINING); PARTICLE SIZE; PARTICLE SIZE ANALYSIS;

BREAD APPLICATIONS; BREAD QUALITY; DOUGH PROPERTIES; DOUGH RHEOLOGY; MILLING METHODS; OAT BRAN; OAT DOUGH; OAT FLOUR;

KILNS;

AVENA;

EID: 84930380875     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2015.04.033     Document Type: Article

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