Solvent retention capacity of oat flour: Relationship with oat β-glucan content and molecular weight
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DOI: 10.1016/j.foodhyd.2019.02.001
Abstract: Abstract Oat β-glucan has been known as a healthy food ingredient due to its cholesterol and glucose lowing effects. The physical properties which consequently induce its bioactivities are generally impacted by its quantity and quality.… read more here.
Keywords: oat glucan; content molecular; solvent retention; glucan content ... See more keywords
Synthetic wheat as a new source of flour quality under drought conditions: Associations with solvent retention capacity
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DOI: 10.1371/journal.pone.0316945
Abstract: Synthetic hexaploid lines are proposed as high-potential germplasm for improving bread wheat by introducing new genes (biotic and abiotic stresses) lost during common wheat evolution. A panel of 99 synthetic and common wheat was studied… read more here.
Keywords: quality; capacity; wheat; retention capacity ... See more keywords
Correlation Analysis between Wheat Flour Solvent Retention Capacity and Gluten Aggregation Characteristics
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DOI: 10.3390/foods12091879
Abstract: Solvent retention capacity (SRC) is a test for the solvation of wheat flour. Its functional contribution was predicted according to the swelling behavior of different diagnostic solvents to different polymeric components of wheat. Ten commercial… read more here.
Keywords: retention capacity; gluten aggregation; solvent retention; wheat flour ... See more keywords