Baking Quality Assessment of Twenty Whole Grain Oat Cultivar Samples

Whole grain oat has become an increasingly popular baking ingredient. Still, oat baking poses many industrial challenges because the baking quality criteria have not been set for whole grain oat flours, and cultivar variation remains unknown. We aimed to assess the baking quality variation of twenty...

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Detalles Bibliográficos
Autores principales: Sammalisto, Saara, Laitinen, Miikka, Sontag-Strohm, Tuula
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8535346/
https://www.ncbi.nlm.nih.gov/pubmed/34681511
http://dx.doi.org/10.3390/foods10102461

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8535346/
https://www.ncbi.nlm.nih.gov/pubmed/34681511
http://dx.doi.org/10.3390/foods10102461

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