Understanding the role of oat β-glucan in oat-based dough systems
B-glucan is one of the components that differentiate oats from other cereals and that contribute to the health-related value of oats. However, so far oats cannot easily be applied in bread-like products without loss of product quality. Here we have studied how the content and viscosity of oat β-gluc...
Ausführliche Beschreibung
Gespeichert in:
| Autor*in: |
Londono, Diana M. [verfasserIn] |
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| Format: |
E-Artikel |
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| Sprache: |
Englisch |
| Erschienen: |
2015transfer abstract |
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| Schlagwörter: |
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| Umfang: |
7 |
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| Übergeordnetes Werk: |
Enthalten in: Erratum - 2013, London |
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| Übergeordnetes Werk: |
volume:62 ; year:2015 ; pages:1-7 ; extent:7 |
| Links: |
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| DOI / URN: |
10.1016/j.jcs.2014.12.003 |
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| 520 | |a B-glucan is one of the components that differentiate oats from other cereals and that contribute to the health-related value of oats. However, so far oats cannot easily be applied in bread-like products without loss of product quality. Here we have studied how the content and viscosity of oat β-glucan affect the technological properties of oat dough in both a gluten-free and a gluten-containing system. In both systems, increasing the β-glucan concentration resulted in an increase of dough stiffness and in a reduction of dough extensibility. β-glucan negatively impacted the elastic properties that additional wheat gluten conferred to oat dough. This effect was smaller for medium-viscosity β-glucan than for high-viscosity β-glucan. Interestingly, dough made from low β-glucan flour (<2%) had increased gas retention capacity. Overall, the impact of β-glucan on the properties of oat dough systems was governed by concentration and viscosity, with or without additional wheat gluten. Our findings indicate that β-glucan is a key component that determines the rheology of oat-based dough systems and, with that, the technological functionality of oat in dough systems. | ||
| 520 | |a B-glucan is one of the components that differentiate oats from other cereals and that contribute to the health-related value of oats. However, so far oats cannot easily be applied in bread-like products without loss of product quality. Here we have studied how the content and viscosity of oat β-glucan affect the technological properties of oat dough in both a gluten-free and a gluten-containing system. In both systems, increasing the β-glucan concentration resulted in an increase of dough stiffness and in a reduction of dough extensibility. β-glucan negatively impacted the elastic properties that additional wheat gluten conferred to oat dough. This effect was smaller for medium-viscosity β-glucan than for high-viscosity β-glucan. Interestingly, dough made from low β-glucan flour (<2%) had increased gas retention capacity. Overall, the impact of β-glucan on the properties of oat dough systems was governed by concentration and viscosity, with or without additional wheat gluten. Our findings indicate that β-glucan is a key component that determines the rheology of oat-based dough systems and, with that, the technological functionality of oat in dough systems. | ||
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| 700 | 1 | |a Hamer, Rob J. |4 oth | |
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10.1016/j.jcs.2014.12.003 doi GBVA2015013000008.pica (DE-627)ELV03461060X (ELSEVIER)S0733-5210(14)00211-2 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 Understanding the role of oat β-glucan in oat-based dough systems 2015transfer abstract 7 nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier B-glucan is one of the components that differentiate oats from other cereals and that contribute to the health-related value of oats. However, so far oats cannot easily be applied in bread-like products without loss of product quality. Here we have studied how the content and viscosity of oat β-glucan affect the technological properties of oat dough in both a gluten-free and a gluten-containing system. In both systems, increasing the β-glucan concentration resulted in an increase of dough stiffness and in a reduction of dough extensibility. β-glucan negatively impacted the elastic properties that additional wheat gluten conferred to oat dough. This effect was smaller for medium-viscosity β-glucan than for high-viscosity β-glucan. Interestingly, dough made from low β-glucan flour (<2%) had increased gas retention capacity. Overall, the impact of β-glucan on the properties of oat dough systems was governed by concentration and viscosity, with or without additional wheat gluten. Our findings indicate that β-glucan is a key component that determines the rheology of oat-based dough systems and, with that, the technological functionality of oat in dough systems. B-glucan is one of the components that differentiate oats from other cereals and that contribute to the health-related value of oats. However, so far oats cannot easily be applied in bread-like products without loss of product quality. Here we have studied how the content and viscosity of oat β-glucan affect the technological properties of oat dough in both a gluten-free and a gluten-containing system. In both systems, increasing the β-glucan concentration resulted in an increase of dough stiffness and in a reduction of dough extensibility. β-glucan negatively impacted the elastic properties that additional wheat gluten conferred to oat dough. This effect was smaller for medium-viscosity β-glucan than for high-viscosity β-glucan. Interestingly, dough made from low β-glucan flour (<2%) had increased gas retention capacity. Overall, the impact of β-glucan on the properties of oat dough systems was governed by concentration and viscosity, with or without additional wheat gluten. Our findings indicate that β-glucan is a key component that determines the rheology of oat-based dough systems and, with that, the technological functionality of oat in dough systems. Gluten-free bread Elsevier Oat bread Elsevier Oat flour Elsevier Avena Elsevier Gilissen, Luud J.W.J. oth Visser, Richard G.F. oth Smulders, Marinus J.M. oth Hamer, Rob J. oth Enthalten in Academic Press Erratum 2013 London (DE-627)ELV016929136 volume:62 year:2015 pages:1-7 extent:7 https://doi.org/10.1016/j.jcs.2014.12.003 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 62 2015 1-7 7 045F 630 |
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10.1016/j.jcs.2014.12.003 doi GBVA2015013000008.pica (DE-627)ELV03461060X (ELSEVIER)S0733-5210(14)00211-2 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 Understanding the role of oat β-glucan in oat-based dough systems 2015transfer abstract 7 nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier B-glucan is one of the components that differentiate oats from other cereals and that contribute to the health-related value of oats. However, so far oats cannot easily be applied in bread-like products without loss of product quality. Here we have studied how the content and viscosity of oat β-glucan affect the technological properties of oat dough in both a gluten-free and a gluten-containing system. In both systems, increasing the β-glucan concentration resulted in an increase of dough stiffness and in a reduction of dough extensibility. β-glucan negatively impacted the elastic properties that additional wheat gluten conferred to oat dough. This effect was smaller for medium-viscosity β-glucan than for high-viscosity β-glucan. Interestingly, dough made from low β-glucan flour (<2%) had increased gas retention capacity. Overall, the impact of β-glucan on the properties of oat dough systems was governed by concentration and viscosity, with or without additional wheat gluten. Our findings indicate that β-glucan is a key component that determines the rheology of oat-based dough systems and, with that, the technological functionality of oat in dough systems. B-glucan is one of the components that differentiate oats from other cereals and that contribute to the health-related value of oats. However, so far oats cannot easily be applied in bread-like products without loss of product quality. Here we have studied how the content and viscosity of oat β-glucan affect the technological properties of oat dough in both a gluten-free and a gluten-containing system. In both systems, increasing the β-glucan concentration resulted in an increase of dough stiffness and in a reduction of dough extensibility. β-glucan negatively impacted the elastic properties that additional wheat gluten conferred to oat dough. This effect was smaller for medium-viscosity β-glucan than for high-viscosity β-glucan. Interestingly, dough made from low β-glucan flour (<2%) had increased gas retention capacity. Overall, the impact of β-glucan on the properties of oat dough systems was governed by concentration and viscosity, with or without additional wheat gluten. Our findings indicate that β-glucan is a key component that determines the rheology of oat-based dough systems and, with that, the technological functionality of oat in dough systems. Gluten-free bread Elsevier Oat bread Elsevier Oat flour Elsevier Avena Elsevier Gilissen, Luud J.W.J. oth Visser, Richard G.F. oth Smulders, Marinus J.M. oth Hamer, Rob J. oth Enthalten in Academic Press Erratum 2013 London (DE-627)ELV016929136 volume:62 year:2015 pages:1-7 extent:7 https://doi.org/10.1016/j.jcs.2014.12.003 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 62 2015 1-7 7 045F 630 |
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10.1016/j.jcs.2014.12.003 doi GBVA2015013000008.pica (DE-627)ELV03461060X (ELSEVIER)S0733-5210(14)00211-2 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 Understanding the role of oat β-glucan in oat-based dough systems 2015transfer abstract 7 nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier B-glucan is one of the components that differentiate oats from other cereals and that contribute to the health-related value of oats. However, so far oats cannot easily be applied in bread-like products without loss of product quality. Here we have studied how the content and viscosity of oat β-glucan affect the technological properties of oat dough in both a gluten-free and a gluten-containing system. In both systems, increasing the β-glucan concentration resulted in an increase of dough stiffness and in a reduction of dough extensibility. β-glucan negatively impacted the elastic properties that additional wheat gluten conferred to oat dough. This effect was smaller for medium-viscosity β-glucan than for high-viscosity β-glucan. Interestingly, dough made from low β-glucan flour (<2%) had increased gas retention capacity. Overall, the impact of β-glucan on the properties of oat dough systems was governed by concentration and viscosity, with or without additional wheat gluten. Our findings indicate that β-glucan is a key component that determines the rheology of oat-based dough systems and, with that, the technological functionality of oat in dough systems. B-glucan is one of the components that differentiate oats from other cereals and that contribute to the health-related value of oats. However, so far oats cannot easily be applied in bread-like products without loss of product quality. Here we have studied how the content and viscosity of oat β-glucan affect the technological properties of oat dough in both a gluten-free and a gluten-containing system. In both systems, increasing the β-glucan concentration resulted in an increase of dough stiffness and in a reduction of dough extensibility. β-glucan negatively impacted the elastic properties that additional wheat gluten conferred to oat dough. This effect was smaller for medium-viscosity β-glucan than for high-viscosity β-glucan. Interestingly, dough made from low β-glucan flour (<2%) had increased gas retention capacity. Overall, the impact of β-glucan on the properties of oat dough systems was governed by concentration and viscosity, with or without additional wheat gluten. Our findings indicate that β-glucan is a key component that determines the rheology of oat-based dough systems and, with that, the technological functionality of oat in dough systems. Gluten-free bread Elsevier Oat bread Elsevier Oat flour Elsevier Avena Elsevier Gilissen, Luud J.W.J. oth Visser, Richard G.F. oth Smulders, Marinus J.M. oth Hamer, Rob J. oth Enthalten in Academic Press Erratum 2013 London (DE-627)ELV016929136 volume:62 year:2015 pages:1-7 extent:7 https://doi.org/10.1016/j.jcs.2014.12.003 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 62 2015 1-7 7 045F 630 |
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10.1016/j.jcs.2014.12.003 doi GBVA2015013000008.pica (DE-627)ELV03461060X (ELSEVIER)S0733-5210(14)00211-2 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 Understanding the role of oat β-glucan in oat-based dough systems 2015transfer abstract 7 nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier B-glucan is one of the components that differentiate oats from other cereals and that contribute to the health-related value of oats. However, so far oats cannot easily be applied in bread-like products without loss of product quality. Here we have studied how the content and viscosity of oat β-glucan affect the technological properties of oat dough in both a gluten-free and a gluten-containing system. In both systems, increasing the β-glucan concentration resulted in an increase of dough stiffness and in a reduction of dough extensibility. β-glucan negatively impacted the elastic properties that additional wheat gluten conferred to oat dough. This effect was smaller for medium-viscosity β-glucan than for high-viscosity β-glucan. Interestingly, dough made from low β-glucan flour (<2%) had increased gas retention capacity. Overall, the impact of β-glucan on the properties of oat dough systems was governed by concentration and viscosity, with or without additional wheat gluten. Our findings indicate that β-glucan is a key component that determines the rheology of oat-based dough systems and, with that, the technological functionality of oat in dough systems. B-glucan is one of the components that differentiate oats from other cereals and that contribute to the health-related value of oats. However, so far oats cannot easily be applied in bread-like products without loss of product quality. Here we have studied how the content and viscosity of oat β-glucan affect the technological properties of oat dough in both a gluten-free and a gluten-containing system. In both systems, increasing the β-glucan concentration resulted in an increase of dough stiffness and in a reduction of dough extensibility. β-glucan negatively impacted the elastic properties that additional wheat gluten conferred to oat dough. This effect was smaller for medium-viscosity β-glucan than for high-viscosity β-glucan. Interestingly, dough made from low β-glucan flour (<2%) had increased gas retention capacity. Overall, the impact of β-glucan on the properties of oat dough systems was governed by concentration and viscosity, with or without additional wheat gluten. Our findings indicate that β-glucan is a key component that determines the rheology of oat-based dough systems and, with that, the technological functionality of oat in dough systems. Gluten-free bread Elsevier Oat bread Elsevier Oat flour Elsevier Avena Elsevier Gilissen, Luud J.W.J. oth Visser, Richard G.F. oth Smulders, Marinus J.M. oth Hamer, Rob J. oth Enthalten in Academic Press Erratum 2013 London (DE-627)ELV016929136 volume:62 year:2015 pages:1-7 extent:7 https://doi.org/10.1016/j.jcs.2014.12.003 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 62 2015 1-7 7 045F 630 |
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10.1016/j.jcs.2014.12.003 doi GBVA2015013000008.pica (DE-627)ELV03461060X (ELSEVIER)S0733-5210(14)00211-2 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 Understanding the role of oat β-glucan in oat-based dough systems 2015transfer abstract 7 nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier B-glucan is one of the components that differentiate oats from other cereals and that contribute to the health-related value of oats. However, so far oats cannot easily be applied in bread-like products without loss of product quality. Here we have studied how the content and viscosity of oat β-glucan affect the technological properties of oat dough in both a gluten-free and a gluten-containing system. In both systems, increasing the β-glucan concentration resulted in an increase of dough stiffness and in a reduction of dough extensibility. β-glucan negatively impacted the elastic properties that additional wheat gluten conferred to oat dough. This effect was smaller for medium-viscosity β-glucan than for high-viscosity β-glucan. Interestingly, dough made from low β-glucan flour (<2%) had increased gas retention capacity. Overall, the impact of β-glucan on the properties of oat dough systems was governed by concentration and viscosity, with or without additional wheat gluten. Our findings indicate that β-glucan is a key component that determines the rheology of oat-based dough systems and, with that, the technological functionality of oat in dough systems. B-glucan is one of the components that differentiate oats from other cereals and that contribute to the health-related value of oats. However, so far oats cannot easily be applied in bread-like products without loss of product quality. Here we have studied how the content and viscosity of oat β-glucan affect the technological properties of oat dough in both a gluten-free and a gluten-containing system. In both systems, increasing the β-glucan concentration resulted in an increase of dough stiffness and in a reduction of dough extensibility. β-glucan negatively impacted the elastic properties that additional wheat gluten conferred to oat dough. This effect was smaller for medium-viscosity β-glucan than for high-viscosity β-glucan. Interestingly, dough made from low β-glucan flour (<2%) had increased gas retention capacity. Overall, the impact of β-glucan on the properties of oat dough systems was governed by concentration and viscosity, with or without additional wheat gluten. Our findings indicate that β-glucan is a key component that determines the rheology of oat-based dough systems and, with that, the technological functionality of oat in dough systems. Gluten-free bread Elsevier Oat bread Elsevier Oat flour Elsevier Avena Elsevier Gilissen, Luud J.W.J. oth Visser, Richard G.F. oth Smulders, Marinus J.M. oth Hamer, Rob J. oth Enthalten in Academic Press Erratum 2013 London (DE-627)ELV016929136 volume:62 year:2015 pages:1-7 extent:7 https://doi.org/10.1016/j.jcs.2014.12.003 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 62 2015 1-7 7 045F 630 |
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understanding the role of oat β-glucan in oat-based dough systems |
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Understanding the role of oat β-glucan in oat-based dough systems |
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B-glucan is one of the components that differentiate oats from other cereals and that contribute to the health-related value of oats. However, so far oats cannot easily be applied in bread-like products without loss of product quality. Here we have studied how the content and viscosity of oat β-glucan affect the technological properties of oat dough in both a gluten-free and a gluten-containing system. In both systems, increasing the β-glucan concentration resulted in an increase of dough stiffness and in a reduction of dough extensibility. β-glucan negatively impacted the elastic properties that additional wheat gluten conferred to oat dough. This effect was smaller for medium-viscosity β-glucan than for high-viscosity β-glucan. Interestingly, dough made from low β-glucan flour (<2%) had increased gas retention capacity. Overall, the impact of β-glucan on the properties of oat dough systems was governed by concentration and viscosity, with or without additional wheat gluten. Our findings indicate that β-glucan is a key component that determines the rheology of oat-based dough systems and, with that, the technological functionality of oat in dough systems. |
| abstractGer |
B-glucan is one of the components that differentiate oats from other cereals and that contribute to the health-related value of oats. However, so far oats cannot easily be applied in bread-like products without loss of product quality. Here we have studied how the content and viscosity of oat β-glucan affect the technological properties of oat dough in both a gluten-free and a gluten-containing system. In both systems, increasing the β-glucan concentration resulted in an increase of dough stiffness and in a reduction of dough extensibility. β-glucan negatively impacted the elastic properties that additional wheat gluten conferred to oat dough. This effect was smaller for medium-viscosity β-glucan than for high-viscosity β-glucan. Interestingly, dough made from low β-glucan flour (<2%) had increased gas retention capacity. Overall, the impact of β-glucan on the properties of oat dough systems was governed by concentration and viscosity, with or without additional wheat gluten. Our findings indicate that β-glucan is a key component that determines the rheology of oat-based dough systems and, with that, the technological functionality of oat in dough systems. |
| abstract_unstemmed |
B-glucan is one of the components that differentiate oats from other cereals and that contribute to the health-related value of oats. However, so far oats cannot easily be applied in bread-like products without loss of product quality. Here we have studied how the content and viscosity of oat β-glucan affect the technological properties of oat dough in both a gluten-free and a gluten-containing system. In both systems, increasing the β-glucan concentration resulted in an increase of dough stiffness and in a reduction of dough extensibility. β-glucan negatively impacted the elastic properties that additional wheat gluten conferred to oat dough. This effect was smaller for medium-viscosity β-glucan than for high-viscosity β-glucan. Interestingly, dough made from low β-glucan flour (<2%) had increased gas retention capacity. Overall, the impact of β-glucan on the properties of oat dough systems was governed by concentration and viscosity, with or without additional wheat gluten. Our findings indicate that β-glucan is a key component that determines the rheology of oat-based dough systems and, with that, the technological functionality of oat in dough systems. |
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Our findings indicate that β-glucan is a key component that determines the rheology of oat-based dough systems and, with that, the technological functionality of oat in dough systems.</subfield></datafield><datafield tag="520" ind1=" " ind2=" "><subfield code="a">B-glucan is one of the components that differentiate oats from other cereals and that contribute to the health-related value of oats. However, so far oats cannot easily be applied in bread-like products without loss of product quality. Here we have studied how the content and viscosity of oat β-glucan affect the technological properties of oat dough in both a gluten-free and a gluten-containing system. In both systems, increasing the β-glucan concentration resulted in an increase of dough stiffness and in a reduction of dough extensibility. β-glucan negatively impacted the elastic properties that additional wheat gluten conferred to oat dough. This effect was smaller for medium-viscosity β-glucan than for high-viscosity β-glucan. Interestingly, dough made from low β-glucan flour (<2%) had increased gas retention capacity. Overall, the impact of β-glucan on the properties of oat dough systems was governed by concentration and viscosity, with or without additional wheat gluten. Our findings indicate that β-glucan is a key component that determines the rheology of oat-based dough systems and, with that, the technological functionality of oat in dough systems.</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="650" ind1=" " ind2="7"><subfield code="a">Avena</subfield><subfield code="2">Elsevier</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">Visser, Richard G.F.</subfield><subfield code="4">oth</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">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:62</subfield><subfield code="g">year:2015</subfield><subfield code="g">pages:1-7</subfield><subfield code="g">extent:7</subfield></datafield><datafield tag="856" ind1="4" ind2="0"><subfield code="u">https://doi.org/10.1016/j.jcs.2014.12.003</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">62</subfield><subfield code="j">2015</subfield><subfield code="h">1-7</subfield><subfield code="g">7</subfield></datafield><datafield tag="953" ind1=" " ind2=" "><subfield code="2">045F</subfield><subfield code="a">630</subfield></datafield></record></collection>
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