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.

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Record number 482697
Title Understanding the role of oat ß-glucan in oat-based dough systems
Author(s) Londono, D.M.; Gilissen, L.J.W.J.; Visser, R.G.F.; Smulders, M.J.M.; Hamer, R.J.
Source Journal of Cereal Science 62 (2015). - ISSN 0733-5210 - p. 1 - 7.
DOI https://doi.org/10.1016/j.jcs.2014.12.003
Department(s) Plant Breeding
PRI BIOS Applied Genomics & Proteomics
Plant Breeding
Food Chemistry
Publication type Refereed Article in a scientific journal
Publication year 2015
Keyword(s) rheological properties - celiac-disease - bread quality - pentosans - diet - formulations - yeast
Abstract B-glucan is one of the components that differentiate oats from other cereals and that contribute to the health-related value of oats. However, so far oats cannot easily be applied in bread-like products without loss of product quality. Here we have studied how the content and viscosity of oat ß-glucan affect the technological properties of oat dough in both a gluten-free and a gluten-containing system. In both systems, increasing the ß-glucan concentration resulted in an increase of dough stiffness and in a reduction of dough extensibility. ¿-glucan negatively impacted the elastic properties that additional wheat gluten conferred to oat dough. This effect was smaller for medium-viscosity ß-glucan than for high-viscosity ß-glucan. Interestingly, dough made from low ß-glucan flour (
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