$Structure‐function relationship of oat flour fractions when blended with wheat flour: Instrumental and nutritional quality characterization of resulting breads$

Structure‐function relationship of oat flour fractions when blended with wheat flour: Instrumental and nutritional quality characterization of resulting breads

The present work investigated the structure‐function relationship of dry fractionated oat flour (DFOF) as a techno‐functional ingredient using bread as a model system. Mechanically, DFOF fractions (F), that is, F1:

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Bibliographische Detailangaben
Veröffentlicht in:	Journal of food science 2024-06, Vol.89 (6), p.3347-3368
Hauptverfasser:	Rashed, Mahmoud Said, Pojić, Milica, McDonagh, Ciara, Gallagher, Eimear, Frias, Jesus M, Pathania, Shivani
Format:	Artikel
Sprache:	eng
Schlagworte:	Avena - chemistry beta-Glucans - analysis beta-Glucans - chemistry Bread Bread - analysis dry fractionation Flour Flour - analysis Food Handling - methods Food processing Glucan Monosaccharides normalized multi‐criteria decision‐making Nutritive Value Particle Size Physical properties Slurries Structure-Activity Relationship Structure-function relationships Substitutes Triticum - chemistry Viscosity Water absorption Wheat
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Beschreibung
Zusammenfassung:	The present work investigated the structure‐function relationship of dry fractionated oat flour (DFOF) as a techno‐functional ingredient using bread as a model system. Mechanically, DFOF fractions (F), that is, F1:
ISSN:	0022-1147 1750-3841 1750-3841
DOI:	10.1111/1750-3841.17089