Effect of kilning and milling on the dough-making properties of oat flour
Oats are mostly used for porridges, flakes, and cereal breakfast. The current oat kilning and milling methods are suited for these purposes. Bread-making applications have been explored, but the bread quality results are far from optimal. The goals of this study were to determine whether infrared (I...
Ausführliche Beschreibung
Gespeichert in:
| Autor*in: |
Londono, Diana M. [verfasserIn] |
|---|
| Format: |
E-Artikel |
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| Sprache: |
Englisch |
| Erschienen: |
2015transfer abstract |
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| Schlagwörter: |
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| Umfang: |
6 |
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| Übergeordnetes Werk: |
Enthalten in: Assessment of urban identity through a matrix of cultural landscapes - Ziyaee, Maryam ELSEVIER, 2017, an official journal of the Swiss Society of Food Science and Technology (SGLWT/SOSSTA) and the International Union of Food Science and Technology (IUFoST), Amsterdam [u.a.] |
|---|---|
| Übergeordnetes Werk: |
volume:63 ; year:2015 ; number:2 ; pages:960-965 ; extent:6 |
| Links: |
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| DOI / URN: |
10.1016/j.lwt.2015.04.033 |
|---|
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ELV018964486 |
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| 245 | 1 | 0 | |a Effect of kilning and milling on the dough-making properties of oat flour |
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| 520 | |a Oats are mostly used for porridges, flakes, and cereal breakfast. The current oat kilning and milling methods are suited for these purposes. Bread-making applications have been explored, but the bread quality results are far from optimal. The goals of this study were to determine whether infrared (IR) and steam kilning may impact dough rheology, and to assess if particle size distribution and bran content could impact dough properties. IR kilning had a negative effect on the dough-making properties of oat grains, resulting in a very stiff and short dough, while steam-kilned dough did not change the dough-making properties. Oat meal also resulted in a stiff and short dough, and re-milling did not change this pattern. In contrast, removing all the bran from the oat meal improved dough-making properties. Dough rheology was negatively impacted by the bran, and this effect was larger for large and medium size bran than for fine bran. This was attributed to their high content of beta-glucans. In conclusion, current kilning and milling methods are not suitable for bread-making purposes and these treatments must be optimized. Whole grain oat meal is not a proper material for bread applications in the absence of fractionation. | ||
| 520 | |a Oats are mostly used for porridges, flakes, and cereal breakfast. The current oat kilning and milling methods are suited for these purposes. Bread-making applications have been explored, but the bread quality results are far from optimal. The goals of this study were to determine whether infrared (IR) and steam kilning may impact dough rheology, and to assess if particle size distribution and bran content could impact dough properties. IR kilning had a negative effect on the dough-making properties of oat grains, resulting in a very stiff and short dough, while steam-kilned dough did not change the dough-making properties. Oat meal also resulted in a stiff and short dough, and re-milling did not change this pattern. In contrast, removing all the bran from the oat meal improved dough-making properties. Dough rheology was negatively impacted by the bran, and this effect was larger for large and medium size bran than for fine bran. This was attributed to their high content of beta-glucans. In conclusion, current kilning and milling methods are not suitable for bread-making purposes and these treatments must be optimized. Whole grain oat meal is not a proper material for bread applications in the absence of fractionation. | ||
| 650 | 7 | |a IR kilning |2 Elsevier | |
| 650 | 7 | |a Oat flour |2 Elsevier | |
| 650 | 7 | |a Oat bran |2 Elsevier | |
| 650 | 7 | |a Steam kilning |2 Elsevier | |
| 650 | 7 | |a Oat dough |2 Elsevier | |
| 700 | 1 | |a Smulders, Marinus J.M. |4 oth | |
| 700 | 1 | |a Visser, Richard G.F. |4 oth | |
| 700 | 1 | |a Gilissen, Luud J.W.J. |4 oth | |
| 700 | 1 | |a Hamer, Rob J. |4 oth | |
| 773 | 0 | 8 | |i Enthalten in |n Elsevier |a Ziyaee, Maryam ELSEVIER |t Assessment of urban identity through a matrix of cultural landscapes |d 2017 |d an official journal of the Swiss Society of Food Science and Technology (SGLWT/SOSSTA) and the International Union of Food Science and Technology (IUFoST) |g Amsterdam [u.a.] |w (DE-627)ELV004078675 |
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10.1016/j.lwt.2015.04.033 doi GBVA2015022000027.pica (DE-627)ELV018964486 (ELSEVIER)S0023-6438(15)00301-1 DE-627 ger DE-627 rakwb eng 660 660 DE-600 690 VZ 74.12 bkl 74.72 bkl Londono, Diana M. verfasserin aut Effect of kilning and milling on the dough-making properties of oat flour 2015transfer abstract 6 nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier Oats are mostly used for porridges, flakes, and cereal breakfast. The current oat kilning and milling methods are suited for these purposes. Bread-making applications have been explored, but the bread quality results are far from optimal. The goals of this study were to determine whether infrared (IR) and steam kilning may impact dough rheology, and to assess if particle size distribution and bran content could impact dough properties. IR kilning had a negative effect on the dough-making properties of oat grains, resulting in a very stiff and short dough, while steam-kilned dough did not change the dough-making properties. Oat meal also resulted in a stiff and short dough, and re-milling did not change this pattern. In contrast, removing all the bran from the oat meal improved dough-making properties. Dough rheology was negatively impacted by the bran, and this effect was larger for large and medium size bran than for fine bran. This was attributed to their high content of beta-glucans. In conclusion, current kilning and milling methods are not suitable for bread-making purposes and these treatments must be optimized. Whole grain oat meal is not a proper material for bread applications in the absence of fractionation. Oats are mostly used for porridges, flakes, and cereal breakfast. The current oat kilning and milling methods are suited for these purposes. Bread-making applications have been explored, but the bread quality results are far from optimal. The goals of this study were to determine whether infrared (IR) and steam kilning may impact dough rheology, and to assess if particle size distribution and bran content could impact dough properties. IR kilning had a negative effect on the dough-making properties of oat grains, resulting in a very stiff and short dough, while steam-kilned dough did not change the dough-making properties. Oat meal also resulted in a stiff and short dough, and re-milling did not change this pattern. In contrast, removing all the bran from the oat meal improved dough-making properties. Dough rheology was negatively impacted by the bran, and this effect was larger for large and medium size bran than for fine bran. This was attributed to their high content of beta-glucans. In conclusion, current kilning and milling methods are not suitable for bread-making purposes and these treatments must be optimized. Whole grain oat meal is not a proper material for bread applications in the absence of fractionation. IR kilning Elsevier Oat flour Elsevier Oat bran Elsevier Steam kilning Elsevier Oat dough Elsevier Smulders, Marinus J.M. oth Visser, Richard G.F. oth Gilissen, Luud J.W.J. oth Hamer, Rob J. oth Enthalten in Elsevier Ziyaee, Maryam ELSEVIER Assessment of urban identity through a matrix of cultural landscapes 2017 an official journal of the Swiss Society of Food Science and Technology (SGLWT/SOSSTA) and the International Union of Food Science and Technology (IUFoST) Amsterdam [u.a.] (DE-627)ELV004078675 volume:63 year:2015 number:2 pages:960-965 extent:6 https://doi.org/10.1016/j.lwt.2015.04.033 Volltext GBV_USEFLAG_U GBV_ELV SYSFLAG_U SSG-OPC-GGO 74.12 Stadtgeographie Siedlungsgeographie VZ 74.72 Stadtplanung kommunale Planung VZ AR 63 2015 2 960-965 6 045F 660 |
| spelling |
10.1016/j.lwt.2015.04.033 doi GBVA2015022000027.pica (DE-627)ELV018964486 (ELSEVIER)S0023-6438(15)00301-1 DE-627 ger DE-627 rakwb eng 660 660 DE-600 690 VZ 74.12 bkl 74.72 bkl Londono, Diana M. verfasserin aut Effect of kilning and milling on the dough-making properties of oat flour 2015transfer abstract 6 nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier Oats are mostly used for porridges, flakes, and cereal breakfast. The current oat kilning and milling methods are suited for these purposes. Bread-making applications have been explored, but the bread quality results are far from optimal. The goals of this study were to determine whether infrared (IR) and steam kilning may impact dough rheology, and to assess if particle size distribution and bran content could impact dough properties. IR kilning had a negative effect on the dough-making properties of oat grains, resulting in a very stiff and short dough, while steam-kilned dough did not change the dough-making properties. Oat meal also resulted in a stiff and short dough, and re-milling did not change this pattern. In contrast, removing all the bran from the oat meal improved dough-making properties. Dough rheology was negatively impacted by the bran, and this effect was larger for large and medium size bran than for fine bran. This was attributed to their high content of beta-glucans. In conclusion, current kilning and milling methods are not suitable for bread-making purposes and these treatments must be optimized. Whole grain oat meal is not a proper material for bread applications in the absence of fractionation. Oats are mostly used for porridges, flakes, and cereal breakfast. The current oat kilning and milling methods are suited for these purposes. Bread-making applications have been explored, but the bread quality results are far from optimal. The goals of this study were to determine whether infrared (IR) and steam kilning may impact dough rheology, and to assess if particle size distribution and bran content could impact dough properties. IR kilning had a negative effect on the dough-making properties of oat grains, resulting in a very stiff and short dough, while steam-kilned dough did not change the dough-making properties. Oat meal also resulted in a stiff and short dough, and re-milling did not change this pattern. In contrast, removing all the bran from the oat meal improved dough-making properties. Dough rheology was negatively impacted by the bran, and this effect was larger for large and medium size bran than for fine bran. This was attributed to their high content of beta-glucans. In conclusion, current kilning and milling methods are not suitable for bread-making purposes and these treatments must be optimized. Whole grain oat meal is not a proper material for bread applications in the absence of fractionation. IR kilning Elsevier Oat flour Elsevier Oat bran Elsevier Steam kilning Elsevier Oat dough Elsevier Smulders, Marinus J.M. oth Visser, Richard G.F. oth Gilissen, Luud J.W.J. oth Hamer, Rob J. oth Enthalten in Elsevier Ziyaee, Maryam ELSEVIER Assessment of urban identity through a matrix of cultural landscapes 2017 an official journal of the Swiss Society of Food Science and Technology (SGLWT/SOSSTA) and the International Union of Food Science and Technology (IUFoST) Amsterdam [u.a.] (DE-627)ELV004078675 volume:63 year:2015 number:2 pages:960-965 extent:6 https://doi.org/10.1016/j.lwt.2015.04.033 Volltext GBV_USEFLAG_U GBV_ELV SYSFLAG_U SSG-OPC-GGO 74.12 Stadtgeographie Siedlungsgeographie VZ 74.72 Stadtplanung kommunale Planung VZ AR 63 2015 2 960-965 6 045F 660 |
| allfields_unstemmed |
10.1016/j.lwt.2015.04.033 doi GBVA2015022000027.pica (DE-627)ELV018964486 (ELSEVIER)S0023-6438(15)00301-1 DE-627 ger DE-627 rakwb eng 660 660 DE-600 690 VZ 74.12 bkl 74.72 bkl Londono, Diana M. verfasserin aut Effect of kilning and milling on the dough-making properties of oat flour 2015transfer abstract 6 nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier Oats are mostly used for porridges, flakes, and cereal breakfast. The current oat kilning and milling methods are suited for these purposes. Bread-making applications have been explored, but the bread quality results are far from optimal. The goals of this study were to determine whether infrared (IR) and steam kilning may impact dough rheology, and to assess if particle size distribution and bran content could impact dough properties. IR kilning had a negative effect on the dough-making properties of oat grains, resulting in a very stiff and short dough, while steam-kilned dough did not change the dough-making properties. Oat meal also resulted in a stiff and short dough, and re-milling did not change this pattern. In contrast, removing all the bran from the oat meal improved dough-making properties. Dough rheology was negatively impacted by the bran, and this effect was larger for large and medium size bran than for fine bran. This was attributed to their high content of beta-glucans. In conclusion, current kilning and milling methods are not suitable for bread-making purposes and these treatments must be optimized. Whole grain oat meal is not a proper material for bread applications in the absence of fractionation. Oats are mostly used for porridges, flakes, and cereal breakfast. The current oat kilning and milling methods are suited for these purposes. Bread-making applications have been explored, but the bread quality results are far from optimal. The goals of this study were to determine whether infrared (IR) and steam kilning may impact dough rheology, and to assess if particle size distribution and bran content could impact dough properties. IR kilning had a negative effect on the dough-making properties of oat grains, resulting in a very stiff and short dough, while steam-kilned dough did not change the dough-making properties. Oat meal also resulted in a stiff and short dough, and re-milling did not change this pattern. In contrast, removing all the bran from the oat meal improved dough-making properties. Dough rheology was negatively impacted by the bran, and this effect was larger for large and medium size bran than for fine bran. This was attributed to their high content of beta-glucans. In conclusion, current kilning and milling methods are not suitable for bread-making purposes and these treatments must be optimized. Whole grain oat meal is not a proper material for bread applications in the absence of fractionation. IR kilning Elsevier Oat flour Elsevier Oat bran Elsevier Steam kilning Elsevier Oat dough Elsevier Smulders, Marinus J.M. oth Visser, Richard G.F. oth Gilissen, Luud J.W.J. oth Hamer, Rob J. oth Enthalten in Elsevier Ziyaee, Maryam ELSEVIER Assessment of urban identity through a matrix of cultural landscapes 2017 an official journal of the Swiss Society of Food Science and Technology (SGLWT/SOSSTA) and the International Union of Food Science and Technology (IUFoST) Amsterdam [u.a.] (DE-627)ELV004078675 volume:63 year:2015 number:2 pages:960-965 extent:6 https://doi.org/10.1016/j.lwt.2015.04.033 Volltext GBV_USEFLAG_U GBV_ELV SYSFLAG_U SSG-OPC-GGO 74.12 Stadtgeographie Siedlungsgeographie VZ 74.72 Stadtplanung kommunale Planung VZ AR 63 2015 2 960-965 6 045F 660 |
| allfieldsGer |
10.1016/j.lwt.2015.04.033 doi GBVA2015022000027.pica (DE-627)ELV018964486 (ELSEVIER)S0023-6438(15)00301-1 DE-627 ger DE-627 rakwb eng 660 660 DE-600 690 VZ 74.12 bkl 74.72 bkl Londono, Diana M. verfasserin aut Effect of kilning and milling on the dough-making properties of oat flour 2015transfer abstract 6 nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier Oats are mostly used for porridges, flakes, and cereal breakfast. The current oat kilning and milling methods are suited for these purposes. Bread-making applications have been explored, but the bread quality results are far from optimal. The goals of this study were to determine whether infrared (IR) and steam kilning may impact dough rheology, and to assess if particle size distribution and bran content could impact dough properties. IR kilning had a negative effect on the dough-making properties of oat grains, resulting in a very stiff and short dough, while steam-kilned dough did not change the dough-making properties. Oat meal also resulted in a stiff and short dough, and re-milling did not change this pattern. In contrast, removing all the bran from the oat meal improved dough-making properties. Dough rheology was negatively impacted by the bran, and this effect was larger for large and medium size bran than for fine bran. This was attributed to their high content of beta-glucans. In conclusion, current kilning and milling methods are not suitable for bread-making purposes and these treatments must be optimized. Whole grain oat meal is not a proper material for bread applications in the absence of fractionation. Oats are mostly used for porridges, flakes, and cereal breakfast. The current oat kilning and milling methods are suited for these purposes. Bread-making applications have been explored, but the bread quality results are far from optimal. The goals of this study were to determine whether infrared (IR) and steam kilning may impact dough rheology, and to assess if particle size distribution and bran content could impact dough properties. IR kilning had a negative effect on the dough-making properties of oat grains, resulting in a very stiff and short dough, while steam-kilned dough did not change the dough-making properties. Oat meal also resulted in a stiff and short dough, and re-milling did not change this pattern. In contrast, removing all the bran from the oat meal improved dough-making properties. Dough rheology was negatively impacted by the bran, and this effect was larger for large and medium size bran than for fine bran. This was attributed to their high content of beta-glucans. In conclusion, current kilning and milling methods are not suitable for bread-making purposes and these treatments must be optimized. Whole grain oat meal is not a proper material for bread applications in the absence of fractionation. IR kilning Elsevier Oat flour Elsevier Oat bran Elsevier Steam kilning Elsevier Oat dough Elsevier Smulders, Marinus J.M. oth Visser, Richard G.F. oth Gilissen, Luud J.W.J. oth Hamer, Rob J. oth Enthalten in Elsevier Ziyaee, Maryam ELSEVIER Assessment of urban identity through a matrix of cultural landscapes 2017 an official journal of the Swiss Society of Food Science and Technology (SGLWT/SOSSTA) and the International Union of Food Science and Technology (IUFoST) Amsterdam [u.a.] (DE-627)ELV004078675 volume:63 year:2015 number:2 pages:960-965 extent:6 https://doi.org/10.1016/j.lwt.2015.04.033 Volltext GBV_USEFLAG_U GBV_ELV SYSFLAG_U SSG-OPC-GGO 74.12 Stadtgeographie Siedlungsgeographie VZ 74.72 Stadtplanung kommunale Planung VZ AR 63 2015 2 960-965 6 045F 660 |
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10.1016/j.lwt.2015.04.033 doi GBVA2015022000027.pica (DE-627)ELV018964486 (ELSEVIER)S0023-6438(15)00301-1 DE-627 ger DE-627 rakwb eng 660 660 DE-600 690 VZ 74.12 bkl 74.72 bkl Londono, Diana M. verfasserin aut Effect of kilning and milling on the dough-making properties of oat flour 2015transfer abstract 6 nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier Oats are mostly used for porridges, flakes, and cereal breakfast. The current oat kilning and milling methods are suited for these purposes. Bread-making applications have been explored, but the bread quality results are far from optimal. The goals of this study were to determine whether infrared (IR) and steam kilning may impact dough rheology, and to assess if particle size distribution and bran content could impact dough properties. IR kilning had a negative effect on the dough-making properties of oat grains, resulting in a very stiff and short dough, while steam-kilned dough did not change the dough-making properties. Oat meal also resulted in a stiff and short dough, and re-milling did not change this pattern. In contrast, removing all the bran from the oat meal improved dough-making properties. Dough rheology was negatively impacted by the bran, and this effect was larger for large and medium size bran than for fine bran. This was attributed to their high content of beta-glucans. In conclusion, current kilning and milling methods are not suitable for bread-making purposes and these treatments must be optimized. Whole grain oat meal is not a proper material for bread applications in the absence of fractionation. Oats are mostly used for porridges, flakes, and cereal breakfast. The current oat kilning and milling methods are suited for these purposes. Bread-making applications have been explored, but the bread quality results are far from optimal. The goals of this study were to determine whether infrared (IR) and steam kilning may impact dough rheology, and to assess if particle size distribution and bran content could impact dough properties. IR kilning had a negative effect on the dough-making properties of oat grains, resulting in a very stiff and short dough, while steam-kilned dough did not change the dough-making properties. Oat meal also resulted in a stiff and short dough, and re-milling did not change this pattern. In contrast, removing all the bran from the oat meal improved dough-making properties. Dough rheology was negatively impacted by the bran, and this effect was larger for large and medium size bran than for fine bran. This was attributed to their high content of beta-glucans. In conclusion, current kilning and milling methods are not suitable for bread-making purposes and these treatments must be optimized. Whole grain oat meal is not a proper material for bread applications in the absence of fractionation. IR kilning Elsevier Oat flour Elsevier Oat bran Elsevier Steam kilning Elsevier Oat dough Elsevier Smulders, Marinus J.M. oth Visser, Richard G.F. oth Gilissen, Luud J.W.J. oth Hamer, Rob J. oth Enthalten in Elsevier Ziyaee, Maryam ELSEVIER Assessment of urban identity through a matrix of cultural landscapes 2017 an official journal of the Swiss Society of Food Science and Technology (SGLWT/SOSSTA) and the International Union of Food Science and Technology (IUFoST) Amsterdam [u.a.] (DE-627)ELV004078675 volume:63 year:2015 number:2 pages:960-965 extent:6 https://doi.org/10.1016/j.lwt.2015.04.033 Volltext GBV_USEFLAG_U GBV_ELV SYSFLAG_U SSG-OPC-GGO 74.12 Stadtgeographie Siedlungsgeographie VZ 74.72 Stadtplanung kommunale Planung VZ AR 63 2015 2 960-965 6 045F 660 |
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effect of kilning and milling on the dough-making properties of oat flour |
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Effect of kilning and milling on the dough-making properties of oat flour |
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Oats are mostly used for porridges, flakes, and cereal breakfast. The current oat kilning and milling methods are suited for these purposes. Bread-making applications have been explored, but the bread quality results are far from optimal. The goals of this study were to determine whether infrared (IR) and steam kilning may impact dough rheology, and to assess if particle size distribution and bran content could impact dough properties. IR kilning had a negative effect on the dough-making properties of oat grains, resulting in a very stiff and short dough, while steam-kilned dough did not change the dough-making properties. Oat meal also resulted in a stiff and short dough, and re-milling did not change this pattern. In contrast, removing all the bran from the oat meal improved dough-making properties. Dough rheology was negatively impacted by the bran, and this effect was larger for large and medium size bran than for fine bran. This was attributed to their high content of beta-glucans. In conclusion, current kilning and milling methods are not suitable for bread-making purposes and these treatments must be optimized. Whole grain oat meal is not a proper material for bread applications in the absence of fractionation. |
| abstractGer |
Oats are mostly used for porridges, flakes, and cereal breakfast. The current oat kilning and milling methods are suited for these purposes. Bread-making applications have been explored, but the bread quality results are far from optimal. The goals of this study were to determine whether infrared (IR) and steam kilning may impact dough rheology, and to assess if particle size distribution and bran content could impact dough properties. IR kilning had a negative effect on the dough-making properties of oat grains, resulting in a very stiff and short dough, while steam-kilned dough did not change the dough-making properties. Oat meal also resulted in a stiff and short dough, and re-milling did not change this pattern. In contrast, removing all the bran from the oat meal improved dough-making properties. Dough rheology was negatively impacted by the bran, and this effect was larger for large and medium size bran than for fine bran. This was attributed to their high content of beta-glucans. In conclusion, current kilning and milling methods are not suitable for bread-making purposes and these treatments must be optimized. Whole grain oat meal is not a proper material for bread applications in the absence of fractionation. |
| abstract_unstemmed |
Oats are mostly used for porridges, flakes, and cereal breakfast. The current oat kilning and milling methods are suited for these purposes. Bread-making applications have been explored, but the bread quality results are far from optimal. The goals of this study were to determine whether infrared (IR) and steam kilning may impact dough rheology, and to assess if particle size distribution and bran content could impact dough properties. IR kilning had a negative effect on the dough-making properties of oat grains, resulting in a very stiff and short dough, while steam-kilned dough did not change the dough-making properties. Oat meal also resulted in a stiff and short dough, and re-milling did not change this pattern. In contrast, removing all the bran from the oat meal improved dough-making properties. Dough rheology was negatively impacted by the bran, and this effect was larger for large and medium size bran than for fine bran. This was attributed to their high content of beta-glucans. In conclusion, current kilning and milling methods are not suitable for bread-making purposes and these treatments must be optimized. Whole grain oat meal is not a proper material for bread applications in the absence of fractionation. |
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Smulders, Marinus J.M. Visser, Richard G.F. Gilissen, Luud J.W.J. Hamer, Rob J. |
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