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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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Principais autores: Saara Sammalisto, Miikka Laitinen, Tuula Sontag-Strohm
Format: Artigo
Sprog:Inglês
Udgivet: MDPI AG 2021-10-01
Serier:Foods
Fag:
oat
whole grain oat
oat cultivars
oat bread
oat baking
dough yield
Online adgang:https://www.mdpi.com/2304-8158/10/10/2461
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