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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Bibliografski detalji

Glavni autori:	Saara Sammalisto, Miikka Laitinen, Tuula Sontag-Strohm
Format:	Artigo
Jezik:	Inglês
Izdano:	MDPI AG 2021-10-01
Serija:	Foods
Teme:	oat whole grain oat oat cultivars oat bread oat baking dough yield
Online pristup:	https://www.mdpi.com/2304-8158/10/10/2461
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