Staff Publications

Staff Publications

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    'Staff publications' is the digital repository of Wageningen University & Research

    'Staff publications' contains references to publications authored by Wageningen University staff from 1976 onward.

    Publications authored by the staff of the Research Institutes are available from 1995 onwards.

    Full text documents are added when available. The database is updated daily and currently holds about 240,000 items, of which 72,000 in open access.

    We have a manual that explains all the features 

Record number 447731
Title Development of a standard test for dough-making properties of oat cultivars
Author(s) Londono Cardona, D.M.; Smulders, M.J.M.; Visser, R.G.F.; Gilissen, L.J.W.J.; Hamer, R.J.
Source Journal of Cereal Science 59 (2014)1. - ISSN 0733-5210 - p. 56 - 61.
DOI http://dx.doi.org/10.1016/j.jcs.2013.10.007
Department(s) Laboratory of Plant Breeding
WUR Plant Breeding
PRI BIOS Applied Genomics & Proteomics
Food Chemistry Group
VLAG
Publication type Refereed Article in a scientific journal
Publication year 2014
Keyword(s) hydrostatic-pressure - celiac-disease - gluten - bread - quality - wheat - ultrastructure - batters
Abstract Bread is consumed all over the world. However, so far, production of large volume bread is only possible with wheat. Alternatives, such as oats, are less suitable but this is partly due to the lack of knowledge about their functionality for other purposes than porridge, which is their most common use. Existing standard tests for the dough making characteristics of wheat flour are not suitable for oat flour, hampering research to optimize oats for bread-making purposes. We therefore set out to develop a test to evaluate oat in relation to mixing and dough making properties using wheat as a model. It was possible to reproduce the profile of various qualities of wheat flour using mixtures of oat flour and gluten in different proportions. Our standard test was based on a dough system composed of 87.2% oat flour and 12.8% gluten and it presented similar properties to a wheat flour with regard to resistance to extension. This dough system was sensitive and reliable (coefficient of variation lower than 10%) for detecting differences among oat cultivars, and it can be used to screen oat varieties and individual oat components in relation to relevant properties for bread-making purposes.
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