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
Autor*in: |
Londono, Diana M. [verfasserIn] |
---|
Format: |
E-Artikel |
---|---|
Sprache: |
Englisch |
Erschienen: |
2014transfer abstract |
---|
Schlagwörter: |
---|
Umfang: |
6 |
---|
Übergeordnetes Werk: |
Enthalten in: Erratum - 2013, London |
---|---|
Übergeordnetes Werk: |
volume:59 ; year:2014 ; number:1 ; pages:56-61 ; extent:6 |
Links: |
---|
DOI / URN: |
10.1016/j.jcs.2013.10.007 |
---|
Katalog-ID: |
ELV028171780 |
---|
LEADER | 01000caa a22002652 4500 | ||
---|---|---|---|
001 | ELV028171780 | ||
003 | DE-627 | ||
005 | 20230625153549.0 | ||
007 | cr uuu---uuuuu | ||
008 | 180603s2014 xx |||||o 00| ||eng c | ||
024 | 7 | |a 10.1016/j.jcs.2013.10.007 |2 doi | |
028 | 5 | 2 | |a GBVA2014013000009.pica |
035 | |a (DE-627)ELV028171780 | ||
035 | |a (ELSEVIER)S0733-5210(13)00168-9 | ||
040 | |a DE-627 |b ger |c DE-627 |e rakwb | ||
041 | |a eng | ||
082 | 0 | |a 630 |a 640 |a 660 | |
082 | 0 | 4 | |a 630 |q DE-600 |
082 | 0 | 4 | |a 640 |q DE-600 |
082 | 0 | 4 | |a 660 |q DE-600 |
082 | 0 | 4 | |a 610 |q VZ |
082 | 0 | 4 | |a 540 |q VZ |
084 | |a 6,25 |2 ssgn | ||
084 | |a ASIEN |q DE-1a |2 fid | ||
084 | |a 35.00 |2 bkl | ||
084 | |a 35.04 |2 bkl | ||
100 | 1 | |a Londono, Diana M. |e verfasserin |4 aut | |
245 | 1 | 0 | |a Development of a standard test for dough-making properties of oat cultivars |
264 | 1 | |c 2014transfer abstract | |
300 | |a 6 | ||
336 | |a nicht spezifiziert |b zzz |2 rdacontent | ||
337 | |a nicht spezifiziert |b z |2 rdamedia | ||
338 | |a nicht spezifiziert |b zu |2 rdacarrier | ||
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 | |
773 | 0 | 8 | |i Enthalten in |n Academic Press |t Erratum |d 2013 |g London |w (DE-627)ELV016929136 |
773 | 1 | 8 | |g volume:59 |g year:2014 |g number:1 |g pages:56-61 |g extent:6 |
856 | 4 | 0 | |u https://doi.org/10.1016/j.jcs.2013.10.007 |3 Volltext |
912 | |a GBV_USEFLAG_U | ||
912 | |a GBV_ELV | ||
912 | |a SYSFLAG_U | ||
912 | |a FID-ASIEN | ||
912 | |a GBV_ILN_70 | ||
912 | |a GBV_ILN_812 | ||
912 | |a GBV_ILN_2547 | ||
936 | b | k | |a 35.00 |j Chemie: Allgemeines |q VZ |
936 | b | k | |a 35.04 |j Ausbildung |j Beruf |j Organisationen |x Chemie |q VZ |
951 | |a AR | ||
952 | |d 59 |j 2014 |e 1 |h 56-61 |g 6 | ||
953 | |2 045F |a 630 |
author_variant |
d m l dm dml |
---|---|
matchkey_str |
londonodianamsmuldersmarinusjmvisserrich:2014----:eeomnoatnadetoduhaigrpri |
hierarchy_sort_str |
2014transfer abstract |
bklnumber |
35.00 35.04 |
publishDate |
2014 |
allfields |
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 |
spelling |
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 |
allfields_unstemmed |
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 |
allfieldsGer |
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 |
allfieldsSound |
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 |
language |
English |
source |
Enthalten in Erratum London volume:59 year:2014 number:1 pages:56-61 extent:6 |
sourceStr |
Enthalten in Erratum London volume:59 year:2014 number:1 pages:56-61 extent:6 |
format_phy_str_mv |
Article |
bklname |
Chemie: Allgemeines Ausbildung Beruf Organisationen |
institution |
findex.gbv.de |
topic_facet |
Gluten-free bread Oat bread Oat flour |
dewey-raw |
630 |
isfreeaccess_bool |
false |
container_title |
Erratum |
authorswithroles_txt_mv |
Londono, Diana M. @@aut@@ Smulders, Marinus J.M. @@oth@@ Visser, Richard G.F. @@oth@@ Gilissen, Luud J.W.J. @@oth@@ Hamer, Rob J. @@oth@@ |
publishDateDaySort_date |
2014-01-01T00:00:00Z |
hierarchy_top_id |
ELV016929136 |
dewey-sort |
3630 |
id |
ELV028171780 |
language_de |
englisch |
fullrecord |
<?xml version="1.0" encoding="UTF-8"?><collection xmlns="http://www.loc.gov/MARC21/slim"><record><leader>01000caa a22002652 4500</leader><controlfield tag="001">ELV028171780</controlfield><controlfield tag="003">DE-627</controlfield><controlfield tag="005">20230625153549.0</controlfield><controlfield tag="007">cr uuu---uuuuu</controlfield><controlfield tag="008">180603s2014 xx |||||o 00| ||eng c</controlfield><datafield tag="024" ind1="7" ind2=" "><subfield code="a">10.1016/j.jcs.2013.10.007</subfield><subfield code="2">doi</subfield></datafield><datafield tag="028" ind1="5" ind2="2"><subfield code="a">GBVA2014013000009.pica</subfield></datafield><datafield tag="035" ind1=" " ind2=" "><subfield code="a">(DE-627)ELV028171780</subfield></datafield><datafield tag="035" ind1=" " ind2=" "><subfield code="a">(ELSEVIER)S0733-5210(13)00168-9</subfield></datafield><datafield tag="040" ind1=" " ind2=" "><subfield code="a">DE-627</subfield><subfield code="b">ger</subfield><subfield code="c">DE-627</subfield><subfield code="e">rakwb</subfield></datafield><datafield tag="041" ind1=" " ind2=" "><subfield code="a">eng</subfield></datafield><datafield tag="082" ind1="0" ind2=" "><subfield code="a">630</subfield><subfield code="a">640</subfield><subfield code="a">660</subfield></datafield><datafield tag="082" ind1="0" ind2="4"><subfield code="a">630</subfield><subfield code="q">DE-600</subfield></datafield><datafield tag="082" ind1="0" ind2="4"><subfield code="a">640</subfield><subfield code="q">DE-600</subfield></datafield><datafield tag="082" ind1="0" ind2="4"><subfield code="a">660</subfield><subfield code="q">DE-600</subfield></datafield><datafield tag="082" ind1="0" ind2="4"><subfield code="a">610</subfield><subfield code="q">VZ</subfield></datafield><datafield tag="082" ind1="0" ind2="4"><subfield code="a">540</subfield><subfield code="q">VZ</subfield></datafield><datafield tag="084" ind1=" " ind2=" "><subfield code="a">6,25</subfield><subfield code="2">ssgn</subfield></datafield><datafield tag="084" ind1=" " ind2=" "><subfield code="a">ASIEN</subfield><subfield code="q">DE-1a</subfield><subfield code="2">fid</subfield></datafield><datafield tag="084" ind1=" " ind2=" "><subfield code="a">35.00</subfield><subfield code="2">bkl</subfield></datafield><datafield tag="084" ind1=" " ind2=" "><subfield code="a">35.04</subfield><subfield code="2">bkl</subfield></datafield><datafield tag="100" ind1="1" ind2=" "><subfield code="a">Londono, Diana M.</subfield><subfield code="e">verfasserin</subfield><subfield code="4">aut</subfield></datafield><datafield tag="245" ind1="1" ind2="0"><subfield code="a">Development of a standard test for dough-making properties of oat cultivars</subfield></datafield><datafield tag="264" ind1=" " ind2="1"><subfield code="c">2014transfer abstract</subfield></datafield><datafield tag="300" ind1=" " ind2=" "><subfield code="a">6</subfield></datafield><datafield tag="336" ind1=" " ind2=" "><subfield code="a">nicht spezifiziert</subfield><subfield code="b">zzz</subfield><subfield code="2">rdacontent</subfield></datafield><datafield tag="337" ind1=" " ind2=" "><subfield code="a">nicht spezifiziert</subfield><subfield code="b">z</subfield><subfield code="2">rdamedia</subfield></datafield><datafield tag="338" ind1=" " ind2=" "><subfield code="a">nicht spezifiziert</subfield><subfield code="b">zu</subfield><subfield code="2">rdacarrier</subfield></datafield><datafield tag="520" ind1=" " ind2=" "><subfield code="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.</subfield></datafield><datafield tag="520" ind1=" " ind2=" "><subfield code="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.</subfield></datafield><datafield tag="650" ind1=" " ind2="7"><subfield code="a">Gluten-free bread</subfield><subfield code="2">Elsevier</subfield></datafield><datafield tag="650" ind1=" " ind2="7"><subfield code="a">Oat bread</subfield><subfield code="2">Elsevier</subfield></datafield><datafield tag="650" ind1=" " ind2="7"><subfield code="a">Oat flour</subfield><subfield code="2">Elsevier</subfield></datafield><datafield tag="700" ind1="1" ind2=" "><subfield code="a">Smulders, Marinus J.M.</subfield><subfield code="4">oth</subfield></datafield><datafield tag="700" ind1="1" ind2=" "><subfield code="a">Visser, Richard G.F.</subfield><subfield code="4">oth</subfield></datafield><datafield tag="700" ind1="1" ind2=" "><subfield code="a">Gilissen, Luud J.W.J.</subfield><subfield code="4">oth</subfield></datafield><datafield tag="700" ind1="1" ind2=" "><subfield code="a">Hamer, Rob J.</subfield><subfield code="4">oth</subfield></datafield><datafield tag="773" ind1="0" ind2="8"><subfield code="i">Enthalten in</subfield><subfield code="n">Academic Press</subfield><subfield code="t">Erratum</subfield><subfield code="d">2013</subfield><subfield code="g">London</subfield><subfield code="w">(DE-627)ELV016929136</subfield></datafield><datafield tag="773" ind1="1" ind2="8"><subfield code="g">volume:59</subfield><subfield code="g">year:2014</subfield><subfield code="g">number:1</subfield><subfield code="g">pages:56-61</subfield><subfield code="g">extent:6</subfield></datafield><datafield tag="856" ind1="4" ind2="0"><subfield code="u">https://doi.org/10.1016/j.jcs.2013.10.007</subfield><subfield code="3">Volltext</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_USEFLAG_U</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ELV</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">SYSFLAG_U</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">FID-ASIEN</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_70</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_812</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2547</subfield></datafield><datafield tag="936" ind1="b" ind2="k"><subfield code="a">35.00</subfield><subfield code="j">Chemie: Allgemeines</subfield><subfield code="q">VZ</subfield></datafield><datafield tag="936" ind1="b" ind2="k"><subfield code="a">35.04</subfield><subfield code="j">Ausbildung</subfield><subfield code="j">Beruf</subfield><subfield code="j">Organisationen</subfield><subfield code="x">Chemie</subfield><subfield code="q">VZ</subfield></datafield><datafield tag="951" ind1=" " ind2=" "><subfield code="a">AR</subfield></datafield><datafield tag="952" ind1=" " ind2=" "><subfield code="d">59</subfield><subfield code="j">2014</subfield><subfield code="e">1</subfield><subfield code="h">56-61</subfield><subfield code="g">6</subfield></datafield><datafield tag="953" ind1=" " ind2=" "><subfield code="2">045F</subfield><subfield code="a">630</subfield></datafield></record></collection>
|
author |
Londono, Diana M. |
spellingShingle |
Londono, Diana M. ddc 630 ddc 640 ddc 660 ddc 610 ddc 540 ssgn 6,25 fid ASIEN bkl 35.00 bkl 35.04 Elsevier Gluten-free bread Elsevier Oat bread Elsevier Oat flour Development of a standard test for dough-making properties of oat cultivars |
authorStr |
Londono, Diana M. |
ppnlink_with_tag_str_mv |
@@773@@(DE-627)ELV016929136 |
format |
electronic Article |
dewey-ones |
630 - Agriculture & related technologies 640 - Home & family management 660 - Chemical engineering 610 - Medicine & health 540 - Chemistry & allied sciences |
delete_txt_mv |
keep |
author_role |
aut |
collection |
elsevier |
remote_str |
true |
illustrated |
Not Illustrated |
topic_title |
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 Development of a standard test for dough-making properties of oat cultivars Gluten-free bread Elsevier Oat bread Elsevier Oat flour Elsevier |
topic |
ddc 630 ddc 640 ddc 660 ddc 610 ddc 540 ssgn 6,25 fid ASIEN bkl 35.00 bkl 35.04 Elsevier Gluten-free bread Elsevier Oat bread Elsevier Oat flour |
topic_unstemmed |
ddc 630 ddc 640 ddc 660 ddc 610 ddc 540 ssgn 6,25 fid ASIEN bkl 35.00 bkl 35.04 Elsevier Gluten-free bread Elsevier Oat bread Elsevier Oat flour |
topic_browse |
ddc 630 ddc 640 ddc 660 ddc 610 ddc 540 ssgn 6,25 fid ASIEN bkl 35.00 bkl 35.04 Elsevier Gluten-free bread Elsevier Oat bread Elsevier Oat flour |
format_facet |
Elektronische Aufsätze Aufsätze Elektronische Ressource |
format_main_str_mv |
Text Zeitschrift/Artikel |
carriertype_str_mv |
zu |
author2_variant |
m j s mj mjs r g v rg rgv l j g lj ljg r j h rj rjh |
hierarchy_parent_title |
Erratum |
hierarchy_parent_id |
ELV016929136 |
dewey-tens |
630 - Agriculture 640 - Home & family management 660 - Chemical engineering 610 - Medicine & health 540 - Chemistry |
hierarchy_top_title |
Erratum |
isfreeaccess_txt |
false |
familylinks_str_mv |
(DE-627)ELV016929136 |
title |
Development of a standard test for dough-making properties of oat cultivars |
ctrlnum |
(DE-627)ELV028171780 (ELSEVIER)S0733-5210(13)00168-9 |
title_full |
Development of a standard test for dough-making properties of oat cultivars |
author_sort |
Londono, Diana M. |
journal |
Erratum |
journalStr |
Erratum |
lang_code |
eng |
isOA_bool |
false |
dewey-hundreds |
600 - Technology 500 - Science |
recordtype |
marc |
publishDateSort |
2014 |
contenttype_str_mv |
zzz |
container_start_page |
56 |
author_browse |
Londono, Diana M. |
container_volume |
59 |
physical |
6 |
class |
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 |
format_se |
Elektronische Aufsätze |
author-letter |
Londono, Diana M. |
doi_str_mv |
10.1016/j.jcs.2013.10.007 |
dewey-full |
630 640 660 610 540 |
title_sort |
development of a standard test for dough-making properties of oat cultivars |
title_auth |
Development of a standard test for dough-making properties of oat cultivars |
abstract |
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. |
abstractGer |
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. |
abstract_unstemmed |
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. |
collection_details |
GBV_USEFLAG_U GBV_ELV SYSFLAG_U FID-ASIEN GBV_ILN_70 GBV_ILN_812 GBV_ILN_2547 |
container_issue |
1 |
title_short |
Development of a standard test for dough-making properties of oat cultivars |
url |
https://doi.org/10.1016/j.jcs.2013.10.007 |
remote_bool |
true |
author2 |
Smulders, Marinus J.M. Visser, Richard G.F. Gilissen, Luud J.W.J. Hamer, Rob J. |
author2Str |
Smulders, Marinus J.M. Visser, Richard G.F. Gilissen, Luud J.W.J. Hamer, Rob J. |
ppnlink |
ELV016929136 |
mediatype_str_mv |
z |
isOA_txt |
false |
hochschulschrift_bool |
false |
author2_role |
oth oth oth oth |
doi_str |
10.1016/j.jcs.2013.10.007 |
up_date |
2024-07-06T18:07:36.723Z |
_version_ |
1803854027658625024 |
fullrecord_marcxml |
<?xml version="1.0" encoding="UTF-8"?><collection xmlns="http://www.loc.gov/MARC21/slim"><record><leader>01000caa a22002652 4500</leader><controlfield tag="001">ELV028171780</controlfield><controlfield tag="003">DE-627</controlfield><controlfield tag="005">20230625153549.0</controlfield><controlfield tag="007">cr uuu---uuuuu</controlfield><controlfield tag="008">180603s2014 xx |||||o 00| ||eng c</controlfield><datafield tag="024" ind1="7" ind2=" "><subfield code="a">10.1016/j.jcs.2013.10.007</subfield><subfield code="2">doi</subfield></datafield><datafield tag="028" ind1="5" ind2="2"><subfield code="a">GBVA2014013000009.pica</subfield></datafield><datafield tag="035" ind1=" " ind2=" "><subfield code="a">(DE-627)ELV028171780</subfield></datafield><datafield tag="035" ind1=" " ind2=" "><subfield code="a">(ELSEVIER)S0733-5210(13)00168-9</subfield></datafield><datafield tag="040" ind1=" " ind2=" "><subfield code="a">DE-627</subfield><subfield code="b">ger</subfield><subfield code="c">DE-627</subfield><subfield code="e">rakwb</subfield></datafield><datafield tag="041" ind1=" " ind2=" "><subfield code="a">eng</subfield></datafield><datafield tag="082" ind1="0" ind2=" "><subfield code="a">630</subfield><subfield code="a">640</subfield><subfield code="a">660</subfield></datafield><datafield tag="082" ind1="0" ind2="4"><subfield code="a">630</subfield><subfield code="q">DE-600</subfield></datafield><datafield tag="082" ind1="0" ind2="4"><subfield code="a">640</subfield><subfield code="q">DE-600</subfield></datafield><datafield tag="082" ind1="0" ind2="4"><subfield code="a">660</subfield><subfield code="q">DE-600</subfield></datafield><datafield tag="082" ind1="0" ind2="4"><subfield code="a">610</subfield><subfield code="q">VZ</subfield></datafield><datafield tag="082" ind1="0" ind2="4"><subfield code="a">540</subfield><subfield code="q">VZ</subfield></datafield><datafield tag="084" ind1=" " ind2=" "><subfield code="a">6,25</subfield><subfield code="2">ssgn</subfield></datafield><datafield tag="084" ind1=" " ind2=" "><subfield code="a">ASIEN</subfield><subfield code="q">DE-1a</subfield><subfield code="2">fid</subfield></datafield><datafield tag="084" ind1=" " ind2=" "><subfield code="a">35.00</subfield><subfield code="2">bkl</subfield></datafield><datafield tag="084" ind1=" " ind2=" "><subfield code="a">35.04</subfield><subfield code="2">bkl</subfield></datafield><datafield tag="100" ind1="1" ind2=" "><subfield code="a">Londono, Diana M.</subfield><subfield code="e">verfasserin</subfield><subfield code="4">aut</subfield></datafield><datafield tag="245" ind1="1" ind2="0"><subfield code="a">Development of a standard test for dough-making properties of oat cultivars</subfield></datafield><datafield tag="264" ind1=" " ind2="1"><subfield code="c">2014transfer abstract</subfield></datafield><datafield tag="300" ind1=" " ind2=" "><subfield code="a">6</subfield></datafield><datafield tag="336" ind1=" " ind2=" "><subfield code="a">nicht spezifiziert</subfield><subfield code="b">zzz</subfield><subfield code="2">rdacontent</subfield></datafield><datafield tag="337" ind1=" " ind2=" "><subfield code="a">nicht spezifiziert</subfield><subfield code="b">z</subfield><subfield code="2">rdamedia</subfield></datafield><datafield tag="338" ind1=" " ind2=" "><subfield code="a">nicht spezifiziert</subfield><subfield code="b">zu</subfield><subfield code="2">rdacarrier</subfield></datafield><datafield tag="520" ind1=" " ind2=" "><subfield code="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.</subfield></datafield><datafield tag="520" ind1=" " ind2=" "><subfield code="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.</subfield></datafield><datafield tag="650" ind1=" " ind2="7"><subfield code="a">Gluten-free bread</subfield><subfield code="2">Elsevier</subfield></datafield><datafield tag="650" ind1=" " ind2="7"><subfield code="a">Oat bread</subfield><subfield code="2">Elsevier</subfield></datafield><datafield tag="650" ind1=" " ind2="7"><subfield code="a">Oat flour</subfield><subfield code="2">Elsevier</subfield></datafield><datafield tag="700" ind1="1" ind2=" "><subfield code="a">Smulders, Marinus J.M.</subfield><subfield code="4">oth</subfield></datafield><datafield tag="700" ind1="1" ind2=" "><subfield code="a">Visser, Richard G.F.</subfield><subfield code="4">oth</subfield></datafield><datafield tag="700" ind1="1" ind2=" "><subfield code="a">Gilissen, Luud J.W.J.</subfield><subfield code="4">oth</subfield></datafield><datafield tag="700" ind1="1" ind2=" "><subfield code="a">Hamer, Rob J.</subfield><subfield code="4">oth</subfield></datafield><datafield tag="773" ind1="0" ind2="8"><subfield code="i">Enthalten in</subfield><subfield code="n">Academic Press</subfield><subfield code="t">Erratum</subfield><subfield code="d">2013</subfield><subfield code="g">London</subfield><subfield code="w">(DE-627)ELV016929136</subfield></datafield><datafield tag="773" ind1="1" ind2="8"><subfield code="g">volume:59</subfield><subfield code="g">year:2014</subfield><subfield code="g">number:1</subfield><subfield code="g">pages:56-61</subfield><subfield code="g">extent:6</subfield></datafield><datafield tag="856" ind1="4" ind2="0"><subfield code="u">https://doi.org/10.1016/j.jcs.2013.10.007</subfield><subfield code="3">Volltext</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_USEFLAG_U</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ELV</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">SYSFLAG_U</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">FID-ASIEN</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_70</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_812</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_2547</subfield></datafield><datafield tag="936" ind1="b" ind2="k"><subfield code="a">35.00</subfield><subfield code="j">Chemie: Allgemeines</subfield><subfield code="q">VZ</subfield></datafield><datafield tag="936" ind1="b" ind2="k"><subfield code="a">35.04</subfield><subfield code="j">Ausbildung</subfield><subfield code="j">Beruf</subfield><subfield code="j">Organisationen</subfield><subfield code="x">Chemie</subfield><subfield code="q">VZ</subfield></datafield><datafield tag="951" ind1=" " ind2=" "><subfield code="a">AR</subfield></datafield><datafield tag="952" ind1=" " ind2=" "><subfield code="d">59</subfield><subfield code="j">2014</subfield><subfield code="e">1</subfield><subfield code="h">56-61</subfield><subfield code="g">6</subfield></datafield><datafield tag="953" ind1=" " ind2=" "><subfield code="2">045F</subfield><subfield code="a">630</subfield></datafield></record></collection>
|
score |
7.4011145 |