Development of a standard test for dough-making properties of oat cultivars
Bread is consumed all over the world. However, so far, production of large volume bread is only possible with wheat. Alternatives, such as oats, are less suitable but this is partly due to the lack of knowledge about their functionality for other purposes than porridge, which is their most common us...
Ausführliche Beschreibung
Gespeichert in:
| Autor*in: |
Londono, Diana M. [verfasserIn] |
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| Format: |
E-Artikel |
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| Sprache: |
Englisch |
| Erschienen: |
2014transfer abstract |
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| Schlagwörter: |
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| Umfang: |
6 |
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| Übergeordnetes Werk: |
Enthalten in: Erratum - 2013, London |
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| Übergeordnetes Werk: |
volume:59 ; year:2014 ; number:1 ; pages:56-61 ; extent:6 |
| Links: |
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| DOI / URN: |
10.1016/j.jcs.2013.10.007 |
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ELV028171780 |
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| 520 | |a Bread is consumed all over the world. However, so far, production of large volume bread is only possible with wheat. Alternatives, such as oats, are less suitable but this is partly due to the lack of knowledge about their functionality for other purposes than porridge, which is their most common use. Existing standard tests for the dough making characteristics of wheat flour are not suitable for oat flour, hampering research to optimize oats for bread-making purposes. We therefore set out to develop a test to evaluate oat in relation to mixing and dough making properties using wheat as a model. It was possible to reproduce the profile of various qualities of wheat flour using mixtures of oat flour and gluten in different proportions. Our standard test was based on a dough system composed of 87.2% oat flour and 12.8% gluten and it presented similar properties to a wheat flour with regard to resistance to extension. This dough system was sensitive and reliable (coefficient of variation lower than 10%) for detecting differences among oat cultivars, and it can be used to screen oat varieties and individual oat components in relation to relevant properties for bread-making purposes. | ||
| 520 | |a Bread is consumed all over the world. However, so far, production of large volume bread is only possible with wheat. Alternatives, such as oats, are less suitable but this is partly due to the lack of knowledge about their functionality for other purposes than porridge, which is their most common use. Existing standard tests for the dough making characteristics of wheat flour are not suitable for oat flour, hampering research to optimize oats for bread-making purposes. We therefore set out to develop a test to evaluate oat in relation to mixing and dough making properties using wheat as a model. It was possible to reproduce the profile of various qualities of wheat flour using mixtures of oat flour and gluten in different proportions. Our standard test was based on a dough system composed of 87.2% oat flour and 12.8% gluten and it presented similar properties to a wheat flour with regard to resistance to extension. This dough system was sensitive and reliable (coefficient of variation lower than 10%) for detecting differences among oat cultivars, and it can be used to screen oat varieties and individual oat components in relation to relevant properties for bread-making purposes. | ||
| 650 | 7 | |a Gluten-free bread |2 Elsevier | |
| 650 | 7 | |a Oat bread |2 Elsevier | |
| 650 | 7 | |a Oat flour |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 | |
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10.1016/j.jcs.2013.10.007 doi GBVA2014013000009.pica (DE-627)ELV028171780 (ELSEVIER)S0733-5210(13)00168-9 DE-627 ger DE-627 rakwb eng 630 640 660 630 DE-600 640 DE-600 660 DE-600 610 VZ 540 VZ 6,25 ssgn ASIEN DE-1a fid 35.00 bkl 35.04 bkl Londono, Diana M. verfasserin aut Development of a standard test for dough-making properties of oat cultivars 2014transfer abstract 6 nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier Bread is consumed all over the world. However, so far, production of large volume bread is only possible with wheat. Alternatives, such as oats, are less suitable but this is partly due to the lack of knowledge about their functionality for other purposes than porridge, which is their most common use. Existing standard tests for the dough making characteristics of wheat flour are not suitable for oat flour, hampering research to optimize oats for bread-making purposes. We therefore set out to develop a test to evaluate oat in relation to mixing and dough making properties using wheat as a model. It was possible to reproduce the profile of various qualities of wheat flour using mixtures of oat flour and gluten in different proportions. Our standard test was based on a dough system composed of 87.2% oat flour and 12.8% gluten and it presented similar properties to a wheat flour with regard to resistance to extension. This dough system was sensitive and reliable (coefficient of variation lower than 10%) for detecting differences among oat cultivars, and it can be used to screen oat varieties and individual oat components in relation to relevant properties for bread-making purposes. Bread is consumed all over the world. However, so far, production of large volume bread is only possible with wheat. Alternatives, such as oats, are less suitable but this is partly due to the lack of knowledge about their functionality for other purposes than porridge, which is their most common use. Existing standard tests for the dough making characteristics of wheat flour are not suitable for oat flour, hampering research to optimize oats for bread-making purposes. We therefore set out to develop a test to evaluate oat in relation to mixing and dough making properties using wheat as a model. It was possible to reproduce the profile of various qualities of wheat flour using mixtures of oat flour and gluten in different proportions. Our standard test was based on a dough system composed of 87.2% oat flour and 12.8% gluten and it presented similar properties to a wheat flour with regard to resistance to extension. This dough system was sensitive and reliable (coefficient of variation lower than 10%) for detecting differences among oat cultivars, and it can be used to screen oat varieties and individual oat components in relation to relevant properties for bread-making purposes. Gluten-free bread Elsevier Oat bread Elsevier Oat flour Elsevier Smulders, Marinus J.M. oth Visser, Richard G.F. oth Gilissen, Luud J.W.J. oth Hamer, Rob J. oth Enthalten in Academic Press Erratum 2013 London (DE-627)ELV016929136 volume:59 year:2014 number:1 pages:56-61 extent:6 https://doi.org/10.1016/j.jcs.2013.10.007 Volltext GBV_USEFLAG_U GBV_ELV SYSFLAG_U FID-ASIEN GBV_ILN_70 GBV_ILN_812 GBV_ILN_2547 35.00 Chemie: Allgemeines VZ 35.04 Ausbildung Beruf Organisationen Chemie VZ AR 59 2014 1 56-61 6 045F 630 |
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10.1016/j.jcs.2013.10.007 doi GBVA2014013000009.pica (DE-627)ELV028171780 (ELSEVIER)S0733-5210(13)00168-9 DE-627 ger DE-627 rakwb eng 630 640 660 630 DE-600 640 DE-600 660 DE-600 610 VZ 540 VZ 6,25 ssgn ASIEN DE-1a fid 35.00 bkl 35.04 bkl Londono, Diana M. verfasserin aut Development of a standard test for dough-making properties of oat cultivars 2014transfer abstract 6 nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier Bread is consumed all over the world. However, so far, production of large volume bread is only possible with wheat. Alternatives, such as oats, are less suitable but this is partly due to the lack of knowledge about their functionality for other purposes than porridge, which is their most common use. Existing standard tests for the dough making characteristics of wheat flour are not suitable for oat flour, hampering research to optimize oats for bread-making purposes. We therefore set out to develop a test to evaluate oat in relation to mixing and dough making properties using wheat as a model. It was possible to reproduce the profile of various qualities of wheat flour using mixtures of oat flour and gluten in different proportions. Our standard test was based on a dough system composed of 87.2% oat flour and 12.8% gluten and it presented similar properties to a wheat flour with regard to resistance to extension. This dough system was sensitive and reliable (coefficient of variation lower than 10%) for detecting differences among oat cultivars, and it can be used to screen oat varieties and individual oat components in relation to relevant properties for bread-making purposes. Bread is consumed all over the world. However, so far, production of large volume bread is only possible with wheat. Alternatives, such as oats, are less suitable but this is partly due to the lack of knowledge about their functionality for other purposes than porridge, which is their most common use. Existing standard tests for the dough making characteristics of wheat flour are not suitable for oat flour, hampering research to optimize oats for bread-making purposes. We therefore set out to develop a test to evaluate oat in relation to mixing and dough making properties using wheat as a model. It was possible to reproduce the profile of various qualities of wheat flour using mixtures of oat flour and gluten in different proportions. Our standard test was based on a dough system composed of 87.2% oat flour and 12.8% gluten and it presented similar properties to a wheat flour with regard to resistance to extension. This dough system was sensitive and reliable (coefficient of variation lower than 10%) for detecting differences among oat cultivars, and it can be used to screen oat varieties and individual oat components in relation to relevant properties for bread-making purposes. Gluten-free bread Elsevier Oat bread Elsevier Oat flour Elsevier Smulders, Marinus J.M. oth Visser, Richard G.F. oth Gilissen, Luud J.W.J. oth Hamer, Rob J. oth Enthalten in Academic Press Erratum 2013 London (DE-627)ELV016929136 volume:59 year:2014 number:1 pages:56-61 extent:6 https://doi.org/10.1016/j.jcs.2013.10.007 Volltext GBV_USEFLAG_U GBV_ELV SYSFLAG_U FID-ASIEN GBV_ILN_70 GBV_ILN_812 GBV_ILN_2547 35.00 Chemie: Allgemeines VZ 35.04 Ausbildung Beruf Organisationen Chemie VZ AR 59 2014 1 56-61 6 045F 630 |
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10.1016/j.jcs.2013.10.007 doi GBVA2014013000009.pica (DE-627)ELV028171780 (ELSEVIER)S0733-5210(13)00168-9 DE-627 ger DE-627 rakwb eng 630 640 660 630 DE-600 640 DE-600 660 DE-600 610 VZ 540 VZ 6,25 ssgn ASIEN DE-1a fid 35.00 bkl 35.04 bkl Londono, Diana M. verfasserin aut Development of a standard test for dough-making properties of oat cultivars 2014transfer abstract 6 nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier Bread is consumed all over the world. However, so far, production of large volume bread is only possible with wheat. Alternatives, such as oats, are less suitable but this is partly due to the lack of knowledge about their functionality for other purposes than porridge, which is their most common use. Existing standard tests for the dough making characteristics of wheat flour are not suitable for oat flour, hampering research to optimize oats for bread-making purposes. We therefore set out to develop a test to evaluate oat in relation to mixing and dough making properties using wheat as a model. It was possible to reproduce the profile of various qualities of wheat flour using mixtures of oat flour and gluten in different proportions. Our standard test was based on a dough system composed of 87.2% oat flour and 12.8% gluten and it presented similar properties to a wheat flour with regard to resistance to extension. This dough system was sensitive and reliable (coefficient of variation lower than 10%) for detecting differences among oat cultivars, and it can be used to screen oat varieties and individual oat components in relation to relevant properties for bread-making purposes. Bread is consumed all over the world. However, so far, production of large volume bread is only possible with wheat. Alternatives, such as oats, are less suitable but this is partly due to the lack of knowledge about their functionality for other purposes than porridge, which is their most common use. Existing standard tests for the dough making characteristics of wheat flour are not suitable for oat flour, hampering research to optimize oats for bread-making purposes. We therefore set out to develop a test to evaluate oat in relation to mixing and dough making properties using wheat as a model. It was possible to reproduce the profile of various qualities of wheat flour using mixtures of oat flour and gluten in different proportions. Our standard test was based on a dough system composed of 87.2% oat flour and 12.8% gluten and it presented similar properties to a wheat flour with regard to resistance to extension. This dough system was sensitive and reliable (coefficient of variation lower than 10%) for detecting differences among oat cultivars, and it can be used to screen oat varieties and individual oat components in relation to relevant properties for bread-making purposes. Gluten-free bread Elsevier Oat bread Elsevier Oat flour Elsevier Smulders, Marinus J.M. oth Visser, Richard G.F. oth Gilissen, Luud J.W.J. oth Hamer, Rob J. oth Enthalten in Academic Press Erratum 2013 London (DE-627)ELV016929136 volume:59 year:2014 number:1 pages:56-61 extent:6 https://doi.org/10.1016/j.jcs.2013.10.007 Volltext GBV_USEFLAG_U GBV_ELV SYSFLAG_U FID-ASIEN GBV_ILN_70 GBV_ILN_812 GBV_ILN_2547 35.00 Chemie: Allgemeines VZ 35.04 Ausbildung Beruf Organisationen Chemie VZ AR 59 2014 1 56-61 6 045F 630 |
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10.1016/j.jcs.2013.10.007 doi GBVA2014013000009.pica (DE-627)ELV028171780 (ELSEVIER)S0733-5210(13)00168-9 DE-627 ger DE-627 rakwb eng 630 640 660 630 DE-600 640 DE-600 660 DE-600 610 VZ 540 VZ 6,25 ssgn ASIEN DE-1a fid 35.00 bkl 35.04 bkl Londono, Diana M. verfasserin aut Development of a standard test for dough-making properties of oat cultivars 2014transfer abstract 6 nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier Bread is consumed all over the world. However, so far, production of large volume bread is only possible with wheat. Alternatives, such as oats, are less suitable but this is partly due to the lack of knowledge about their functionality for other purposes than porridge, which is their most common use. Existing standard tests for the dough making characteristics of wheat flour are not suitable for oat flour, hampering research to optimize oats for bread-making purposes. We therefore set out to develop a test to evaluate oat in relation to mixing and dough making properties using wheat as a model. It was possible to reproduce the profile of various qualities of wheat flour using mixtures of oat flour and gluten in different proportions. Our standard test was based on a dough system composed of 87.2% oat flour and 12.8% gluten and it presented similar properties to a wheat flour with regard to resistance to extension. This dough system was sensitive and reliable (coefficient of variation lower than 10%) for detecting differences among oat cultivars, and it can be used to screen oat varieties and individual oat components in relation to relevant properties for bread-making purposes. Bread is consumed all over the world. However, so far, production of large volume bread is only possible with wheat. Alternatives, such as oats, are less suitable but this is partly due to the lack of knowledge about their functionality for other purposes than porridge, which is their most common use. Existing standard tests for the dough making characteristics of wheat flour are not suitable for oat flour, hampering research to optimize oats for bread-making purposes. We therefore set out to develop a test to evaluate oat in relation to mixing and dough making properties using wheat as a model. It was possible to reproduce the profile of various qualities of wheat flour using mixtures of oat flour and gluten in different proportions. Our standard test was based on a dough system composed of 87.2% oat flour and 12.8% gluten and it presented similar properties to a wheat flour with regard to resistance to extension. This dough system was sensitive and reliable (coefficient of variation lower than 10%) for detecting differences among oat cultivars, and it can be used to screen oat varieties and individual oat components in relation to relevant properties for bread-making purposes. Gluten-free bread Elsevier Oat bread Elsevier Oat flour Elsevier Smulders, Marinus J.M. oth Visser, Richard G.F. oth Gilissen, Luud J.W.J. oth Hamer, Rob J. oth Enthalten in Academic Press Erratum 2013 London (DE-627)ELV016929136 volume:59 year:2014 number:1 pages:56-61 extent:6 https://doi.org/10.1016/j.jcs.2013.10.007 Volltext GBV_USEFLAG_U GBV_ELV SYSFLAG_U FID-ASIEN GBV_ILN_70 GBV_ILN_812 GBV_ILN_2547 35.00 Chemie: Allgemeines VZ 35.04 Ausbildung Beruf Organisationen Chemie VZ AR 59 2014 1 56-61 6 045F 630 |
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10.1016/j.jcs.2013.10.007 doi GBVA2014013000009.pica (DE-627)ELV028171780 (ELSEVIER)S0733-5210(13)00168-9 DE-627 ger DE-627 rakwb eng 630 640 660 630 DE-600 640 DE-600 660 DE-600 610 VZ 540 VZ 6,25 ssgn ASIEN DE-1a fid 35.00 bkl 35.04 bkl Londono, Diana M. verfasserin aut Development of a standard test for dough-making properties of oat cultivars 2014transfer abstract 6 nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier Bread is consumed all over the world. However, so far, production of large volume bread is only possible with wheat. Alternatives, such as oats, are less suitable but this is partly due to the lack of knowledge about their functionality for other purposes than porridge, which is their most common use. Existing standard tests for the dough making characteristics of wheat flour are not suitable for oat flour, hampering research to optimize oats for bread-making purposes. We therefore set out to develop a test to evaluate oat in relation to mixing and dough making properties using wheat as a model. It was possible to reproduce the profile of various qualities of wheat flour using mixtures of oat flour and gluten in different proportions. Our standard test was based on a dough system composed of 87.2% oat flour and 12.8% gluten and it presented similar properties to a wheat flour with regard to resistance to extension. This dough system was sensitive and reliable (coefficient of variation lower than 10%) for detecting differences among oat cultivars, and it can be used to screen oat varieties and individual oat components in relation to relevant properties for bread-making purposes. Bread is consumed all over the world. However, so far, production of large volume bread is only possible with wheat. Alternatives, such as oats, are less suitable but this is partly due to the lack of knowledge about their functionality for other purposes than porridge, which is their most common use. Existing standard tests for the dough making characteristics of wheat flour are not suitable for oat flour, hampering research to optimize oats for bread-making purposes. We therefore set out to develop a test to evaluate oat in relation to mixing and dough making properties using wheat as a model. It was possible to reproduce the profile of various qualities of wheat flour using mixtures of oat flour and gluten in different proportions. Our standard test was based on a dough system composed of 87.2% oat flour and 12.8% gluten and it presented similar properties to a wheat flour with regard to resistance to extension. This dough system was sensitive and reliable (coefficient of variation lower than 10%) for detecting differences among oat cultivars, and it can be used to screen oat varieties and individual oat components in relation to relevant properties for bread-making purposes. Gluten-free bread Elsevier Oat bread Elsevier Oat flour Elsevier Smulders, Marinus J.M. oth Visser, Richard G.F. oth Gilissen, Luud J.W.J. oth Hamer, Rob J. oth Enthalten in Academic Press Erratum 2013 London (DE-627)ELV016929136 volume:59 year:2014 number:1 pages:56-61 extent:6 https://doi.org/10.1016/j.jcs.2013.10.007 Volltext GBV_USEFLAG_U GBV_ELV SYSFLAG_U FID-ASIEN GBV_ILN_70 GBV_ILN_812 GBV_ILN_2547 35.00 Chemie: Allgemeines VZ 35.04 Ausbildung Beruf Organisationen Chemie VZ AR 59 2014 1 56-61 6 045F 630 |
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Bread is consumed all over the world. However, so far, production of large volume bread is only possible with wheat. Alternatives, such as oats, are less suitable but this is partly due to the lack of knowledge about their functionality for other purposes than porridge, which is their most common use. Existing standard tests for the dough making characteristics of wheat flour are not suitable for oat flour, hampering research to optimize oats for bread-making purposes. We therefore set out to develop a test to evaluate oat in relation to mixing and dough making properties using wheat as a model. It was possible to reproduce the profile of various qualities of wheat flour using mixtures of oat flour and gluten in different proportions. Our standard test was based on a dough system composed of 87.2% oat flour and 12.8% gluten and it presented similar properties to a wheat flour with regard to resistance to extension. This dough system was sensitive and reliable (coefficient of variation lower than 10%) for detecting differences among oat cultivars, and it can be used to screen oat varieties and individual oat components in relation to relevant properties for bread-making purposes. |
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Bread is consumed all over the world. However, so far, production of large volume bread is only possible with wheat. Alternatives, such as oats, are less suitable but this is partly due to the lack of knowledge about their functionality for other purposes than porridge, which is their most common use. Existing standard tests for the dough making characteristics of wheat flour are not suitable for oat flour, hampering research to optimize oats for bread-making purposes. We therefore set out to develop a test to evaluate oat in relation to mixing and dough making properties using wheat as a model. It was possible to reproduce the profile of various qualities of wheat flour using mixtures of oat flour and gluten in different proportions. Our standard test was based on a dough system composed of 87.2% oat flour and 12.8% gluten and it presented similar properties to a wheat flour with regard to resistance to extension. This dough system was sensitive and reliable (coefficient of variation lower than 10%) for detecting differences among oat cultivars, and it can be used to screen oat varieties and individual oat components in relation to relevant properties for bread-making purposes. |
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Bread is consumed all over the world. However, so far, production of large volume bread is only possible with wheat. Alternatives, such as oats, are less suitable but this is partly due to the lack of knowledge about their functionality for other purposes than porridge, which is their most common use. Existing standard tests for the dough making characteristics of wheat flour are not suitable for oat flour, hampering research to optimize oats for bread-making purposes. We therefore set out to develop a test to evaluate oat in relation to mixing and dough making properties using wheat as a model. It was possible to reproduce the profile of various qualities of wheat flour using mixtures of oat flour and gluten in different proportions. Our standard test was based on a dough system composed of 87.2% oat flour and 12.8% gluten and it presented similar properties to a wheat flour with regard to resistance to extension. This dough system was sensitive and reliable (coefficient of variation lower than 10%) for detecting differences among oat cultivars, and it can be used to screen oat varieties and individual oat components in relation to relevant properties for bread-making purposes. |
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