Sampling plan designs for gluten estimation in oat flour by discrete and composite sampling
Sign Up to like & getrecommendations! Published in 2021 at "Food Control"
DOI: 10.1016/j.foodcont.2021.107943
Abstract: ABSTRACT Heterogeneous gluten distribution in certain food commodities, such as oat flour, warrants a sound sampling plan to reduce measurement variability and the risk associated with lot misclassification. Ten lots of oat flour, 45 kg… read more here.
Keywords: sampling plan; composite sampling; gluten oat; discrete composite ... See more keywords
Effect of stir-frying on oat milling and pasting properties and rheological properties of oat flour
Sign Up to like & getrecommendations! Published in 2020 at "Journal of Cereal Science"
DOI: 10.1016/j.jcs.2020.102908
Abstract: Abstract Stir-frying, similar to roasting, is a key step for oat milling process in China. The oat flour milling yield of Bayou No.2 and Bayou No.8 and their corresponding flour quality were investigated under different… read more here.
Keywords: stir fried; stir; fried oat; stir frying ... See more keywords
Rheological and thermal properties of oat flours and starch affected by oat lipids
Sign Up to like & getrecommendations! Published in 2021 at "Journal of Cereal Science"
DOI: 10.1016/j.jcs.2021.103337
Abstract: Abstract Understanding how oat lipids affect the functional properties of oat flour and starch is of great importance for development of oat product. In this work, rheological and thermal properties of oat flours and starch… read more here.
Keywords: flour starch; starch; properties oat; oat lipids ... See more keywords
Hyperspectral image control of the heat-treatment process of oat flour to model composite bread properties
Sign Up to like & getrecommendations! Published in 2017 at "Journal of Food Engineering"
DOI: 10.1016/j.jfoodeng.2016.07.017
Abstract: Abstract A hyperspectral image analysis was used to characterize heat treatment in oat flour, performed by treating oat flour at 80, 100 and 130 °C for 30 min. Images from both original oat and treated flours were… read more here.
Keywords: hyperspectral image; heat treatment; oat flour; oat ... See more keywords
Effects of high temperature, high humidity, and cold storage on structure and qualities of whole oat flour noodles during processing.
Sign Up to like & getrecommendations! Published in 2022 at "Journal of food science"
DOI: 10.1111/1750-3841.16405
Abstract: Gelation and structure of oat starch significantly affect qualities of whole oat flour noodles. During extrusion, the structure of noodles is loose, resulting in high cooking loss and poor texture. Therefore, oat noodles were treated… read more here.
Keywords: flour noodles; structure; oat flour; whole oat ... See more keywords
The Biochemical Alteration of Enzymatically Hydrolysed and Spontaneously Fermented Oat Flour and Its Impact on Pathogenic Bacteria
Sign Up to like & getrecommendations! Published in 2022 at "Foods"
DOI: 10.3390/foods11142055
Abstract: Avena sativa (A. sativa) oats have recently made a comeback as suitable alternative raw materials for dairy substitutes due to their functional properties. Amylolytic and cellulolytic enzyme-assisted modifications of oats produce new products that are… read more here.
Keywords: alteration enzymatically; oat flour; alteration; biochemical alteration ... See more keywords
High β-Glucans Oats for Healthy Wheat Breads: Physicochemical Properties of Dough and Breads
Sign Up to like & getrecommendations! Published in 2022 at "Foods"
DOI: 10.3390/foods12010170
Abstract: Bread is a highly consumed food whose nutritional value can be improved by adding an oat flour (Avena sativa L.-variety Bonaerense INTA Calen-Argentina) to a high-industrial quality wheat flour (Triticum aestivum L.). This cultivar of… read more here.
Keywords: properties dough; oat flour; oat; wheat ... See more keywords
Expanding the Use of Peroxygenase from Oat Flour in Organic Synthesis: Enantioselective Oxidation of Sulfides
Sign Up to like & getrecommendations! Published in 2023 at "International Journal of Molecular Sciences"
DOI: 10.3390/ijms24087464
Abstract: Biocatalyzed oxidations are an important target in sustainable synthesis since chemical oxidations often require harsh conditions and metal-based catalysts. A raw peroxygenase-containing enzymatic preparation from oat flour was tested as a biocatalyst for the enantioselective… read more here.
Keywords: oxidation; enantioselective oxidation; oat flour; synthesis ... See more keywords