High-Protein Oat Flour Functionality Assessment in Bread and Sausage
The effectiveness of high-protein oat flour, a by-product of an oat starch process, was studied in bread baking and sausage processing. Its impact on sensory properties of products was assessed. High-protein oat flour enhanced water absorption and mixing stability of the dough. Some weakening of dou...
Ausführliche Beschreibung
Gespeichert in:
| Autor*in: |
LAPVETELÄINEN, A. [verfasserIn] PUOLANNE, E. [verfasserIn] SALOVAARA, H. [verfasserIn] |
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| Format: |
E-Artikel |
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| Erschienen: |
Oxford, UK: Blackwell Publishing Ltd ; 1994 |
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| Schlagwörter: |
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| Umfang: |
Online-Ressource |
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| Reproduktion: |
2006 ; Blackwell Publishing Journal Backfiles 1879-2005 |
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| Übergeordnetes Werk: |
In: Journal of food science - Chicago, Ill. : Inst., 1990, 59(1994), 5, Seite 0 |
| Übergeordnetes Werk: |
volume:59 ; year:1994 ; number:5 ; pages:0 |
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| DOI / URN: |
10.1111/j.1365-2621.1994.tb08195.x |
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| 520 | |a The effectiveness of high-protein oat flour, a by-product of an oat starch process, was studied in bread baking and sausage processing. Its impact on sensory properties of products was assessed. High-protein oat flour enhanced water absorption and mixing stability of the dough. Some weakening of dough was found as indicated by a decrease in extensibility and resistance. Addition of oat flour increased loaf volume, enlarged grain size and darkened crumb color. It also caused some off-odors assessed as a decrease in “cleanness” of aroma. Sausages containing high-protein oat flour formed an external gel-like layer under the casing during processing, probably caused by the low pH of the flour. In sensory analyses the sausages were judged less firm and juicy than the control. The “cleanness” of odor and flavor of the sausages was distinctively diminished. Cereal products should be considered the primary products for utilization of high-protein oat flour. | ||
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10.1111/j.1365-2621.1994.tb08195.x doi (DE-627)NLEJ240432460 DE-627 ger DE-627 rakwb LAPVETELÄINEN, A. verfasserin aut High-Protein Oat Flour Functionality Assessment in Bread and Sausage Oxford, UK Blackwell Publishing Ltd 1994 Online-Ressource nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier The effectiveness of high-protein oat flour, a by-product of an oat starch process, was studied in bread baking and sausage processing. Its impact on sensory properties of products was assessed. High-protein oat flour enhanced water absorption and mixing stability of the dough. Some weakening of dough was found as indicated by a decrease in extensibility and resistance. Addition of oat flour increased loaf volume, enlarged grain size and darkened crumb color. It also caused some off-odors assessed as a decrease in “cleanness” of aroma. Sausages containing high-protein oat flour formed an external gel-like layer under the casing during processing, probably caused by the low pH of the flour. In sensory analyses the sausages were judged less firm and juicy than the control. The “cleanness” of odor and flavor of the sausages was distinctively diminished. Cereal products should be considered the primary products for utilization of high-protein oat flour. 2006 Blackwell Publishing Journal Backfiles 1879-2005 |2006|||||||||| oat flour PUOLANNE, E. verfasserin aut SALOVAARA, H. verfasserin aut In Journal of food science Chicago, Ill. : Inst., 1990 59(1994), 5, Seite 0 (DE-627)NLEJ243926316 (DE-600)2006705-7 1750-3841 nnns volume:59 year:1994 number:5 pages:0 http://dx.doi.org/10.1111/j.1365-2621.1994.tb08195.x text/html Verlag Deutschlandweit zugänglich Volltext GBV_USEFLAG_U ZDB-1-DJB GBV_NL_ARTICLE AR 59 1994 5 0 |
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10.1111/j.1365-2621.1994.tb08195.x doi (DE-627)NLEJ240432460 DE-627 ger DE-627 rakwb LAPVETELÄINEN, A. verfasserin aut High-Protein Oat Flour Functionality Assessment in Bread and Sausage Oxford, UK Blackwell Publishing Ltd 1994 Online-Ressource nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier The effectiveness of high-protein oat flour, a by-product of an oat starch process, was studied in bread baking and sausage processing. Its impact on sensory properties of products was assessed. High-protein oat flour enhanced water absorption and mixing stability of the dough. Some weakening of dough was found as indicated by a decrease in extensibility and resistance. Addition of oat flour increased loaf volume, enlarged grain size and darkened crumb color. It also caused some off-odors assessed as a decrease in “cleanness” of aroma. Sausages containing high-protein oat flour formed an external gel-like layer under the casing during processing, probably caused by the low pH of the flour. In sensory analyses the sausages were judged less firm and juicy than the control. The “cleanness” of odor and flavor of the sausages was distinctively diminished. Cereal products should be considered the primary products for utilization of high-protein oat flour. 2006 Blackwell Publishing Journal Backfiles 1879-2005 |2006|||||||||| oat flour PUOLANNE, E. verfasserin aut SALOVAARA, H. verfasserin aut In Journal of food science Chicago, Ill. : Inst., 1990 59(1994), 5, Seite 0 (DE-627)NLEJ243926316 (DE-600)2006705-7 1750-3841 nnns volume:59 year:1994 number:5 pages:0 http://dx.doi.org/10.1111/j.1365-2621.1994.tb08195.x text/html Verlag Deutschlandweit zugänglich Volltext GBV_USEFLAG_U ZDB-1-DJB GBV_NL_ARTICLE AR 59 1994 5 0 |
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10.1111/j.1365-2621.1994.tb08195.x doi (DE-627)NLEJ240432460 DE-627 ger DE-627 rakwb LAPVETELÄINEN, A. verfasserin aut High-Protein Oat Flour Functionality Assessment in Bread and Sausage Oxford, UK Blackwell Publishing Ltd 1994 Online-Ressource nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier The effectiveness of high-protein oat flour, a by-product of an oat starch process, was studied in bread baking and sausage processing. Its impact on sensory properties of products was assessed. High-protein oat flour enhanced water absorption and mixing stability of the dough. Some weakening of dough was found as indicated by a decrease in extensibility and resistance. Addition of oat flour increased loaf volume, enlarged grain size and darkened crumb color. It also caused some off-odors assessed as a decrease in “cleanness” of aroma. Sausages containing high-protein oat flour formed an external gel-like layer under the casing during processing, probably caused by the low pH of the flour. In sensory analyses the sausages were judged less firm and juicy than the control. The “cleanness” of odor and flavor of the sausages was distinctively diminished. Cereal products should be considered the primary products for utilization of high-protein oat flour. 2006 Blackwell Publishing Journal Backfiles 1879-2005 |2006|||||||||| oat flour PUOLANNE, E. verfasserin aut SALOVAARA, H. verfasserin aut In Journal of food science Chicago, Ill. : Inst., 1990 59(1994), 5, Seite 0 (DE-627)NLEJ243926316 (DE-600)2006705-7 1750-3841 nnns volume:59 year:1994 number:5 pages:0 http://dx.doi.org/10.1111/j.1365-2621.1994.tb08195.x text/html Verlag Deutschlandweit zugänglich Volltext GBV_USEFLAG_U ZDB-1-DJB GBV_NL_ARTICLE AR 59 1994 5 0 |
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10.1111/j.1365-2621.1994.tb08195.x doi (DE-627)NLEJ240432460 DE-627 ger DE-627 rakwb LAPVETELÄINEN, A. verfasserin aut High-Protein Oat Flour Functionality Assessment in Bread and Sausage Oxford, UK Blackwell Publishing Ltd 1994 Online-Ressource nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier The effectiveness of high-protein oat flour, a by-product of an oat starch process, was studied in bread baking and sausage processing. Its impact on sensory properties of products was assessed. High-protein oat flour enhanced water absorption and mixing stability of the dough. Some weakening of dough was found as indicated by a decrease in extensibility and resistance. Addition of oat flour increased loaf volume, enlarged grain size and darkened crumb color. It also caused some off-odors assessed as a decrease in “cleanness” of aroma. Sausages containing high-protein oat flour formed an external gel-like layer under the casing during processing, probably caused by the low pH of the flour. In sensory analyses the sausages were judged less firm and juicy than the control. The “cleanness” of odor and flavor of the sausages was distinctively diminished. Cereal products should be considered the primary products for utilization of high-protein oat flour. 2006 Blackwell Publishing Journal Backfiles 1879-2005 |2006|||||||||| oat flour PUOLANNE, E. verfasserin aut SALOVAARA, H. verfasserin aut In Journal of food science Chicago, Ill. : Inst., 1990 59(1994), 5, Seite 0 (DE-627)NLEJ243926316 (DE-600)2006705-7 1750-3841 nnns volume:59 year:1994 number:5 pages:0 http://dx.doi.org/10.1111/j.1365-2621.1994.tb08195.x text/html Verlag Deutschlandweit zugänglich Volltext GBV_USEFLAG_U ZDB-1-DJB GBV_NL_ARTICLE AR 59 1994 5 0 |
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10.1111/j.1365-2621.1994.tb08195.x doi (DE-627)NLEJ240432460 DE-627 ger DE-627 rakwb LAPVETELÄINEN, A. verfasserin aut High-Protein Oat Flour Functionality Assessment in Bread and Sausage Oxford, UK Blackwell Publishing Ltd 1994 Online-Ressource nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier The effectiveness of high-protein oat flour, a by-product of an oat starch process, was studied in bread baking and sausage processing. Its impact on sensory properties of products was assessed. High-protein oat flour enhanced water absorption and mixing stability of the dough. Some weakening of dough was found as indicated by a decrease in extensibility and resistance. Addition of oat flour increased loaf volume, enlarged grain size and darkened crumb color. It also caused some off-odors assessed as a decrease in “cleanness” of aroma. Sausages containing high-protein oat flour formed an external gel-like layer under the casing during processing, probably caused by the low pH of the flour. In sensory analyses the sausages were judged less firm and juicy than the control. The “cleanness” of odor and flavor of the sausages was distinctively diminished. Cereal products should be considered the primary products for utilization of high-protein oat flour. 2006 Blackwell Publishing Journal Backfiles 1879-2005 |2006|||||||||| oat flour PUOLANNE, E. verfasserin aut SALOVAARA, H. verfasserin aut In Journal of food science Chicago, Ill. : Inst., 1990 59(1994), 5, Seite 0 (DE-627)NLEJ243926316 (DE-600)2006705-7 1750-3841 nnns volume:59 year:1994 number:5 pages:0 http://dx.doi.org/10.1111/j.1365-2621.1994.tb08195.x text/html Verlag Deutschlandweit zugänglich Volltext GBV_USEFLAG_U ZDB-1-DJB GBV_NL_ARTICLE AR 59 1994 5 0 |
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The effectiveness of high-protein oat flour, a by-product of an oat starch process, was studied in bread baking and sausage processing. Its impact on sensory properties of products was assessed. High-protein oat flour enhanced water absorption and mixing stability of the dough. Some weakening of dough was found as indicated by a decrease in extensibility and resistance. Addition of oat flour increased loaf volume, enlarged grain size and darkened crumb color. It also caused some off-odors assessed as a decrease in “cleanness” of aroma. Sausages containing high-protein oat flour formed an external gel-like layer under the casing during processing, probably caused by the low pH of the flour. In sensory analyses the sausages were judged less firm and juicy than the control. The “cleanness” of odor and flavor of the sausages was distinctively diminished. Cereal products should be considered the primary products for utilization of high-protein oat flour. |
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The effectiveness of high-protein oat flour, a by-product of an oat starch process, was studied in bread baking and sausage processing. Its impact on sensory properties of products was assessed. High-protein oat flour enhanced water absorption and mixing stability of the dough. Some weakening of dough was found as indicated by a decrease in extensibility and resistance. Addition of oat flour increased loaf volume, enlarged grain size and darkened crumb color. It also caused some off-odors assessed as a decrease in “cleanness” of aroma. Sausages containing high-protein oat flour formed an external gel-like layer under the casing during processing, probably caused by the low pH of the flour. In sensory analyses the sausages were judged less firm and juicy than the control. The “cleanness” of odor and flavor of the sausages was distinctively diminished. Cereal products should be considered the primary products for utilization of high-protein oat flour. |
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The effectiveness of high-protein oat flour, a by-product of an oat starch process, was studied in bread baking and sausage processing. Its impact on sensory properties of products was assessed. High-protein oat flour enhanced water absorption and mixing stability of the dough. Some weakening of dough was found as indicated by a decrease in extensibility and resistance. Addition of oat flour increased loaf volume, enlarged grain size and darkened crumb color. It also caused some off-odors assessed as a decrease in “cleanness” of aroma. Sausages containing high-protein oat flour formed an external gel-like layer under the casing during processing, probably caused by the low pH of the flour. In sensory analyses the sausages were judged less firm and juicy than the control. The “cleanness” of odor and flavor of the sausages was distinctively diminished. Cereal products should be considered the primary products for utilization of high-protein oat flour. |
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<?xml version="1.0" encoding="UTF-8"?><collection xmlns="http://www.loc.gov/MARC21/slim"><record><leader>01000caa a22002652 4500</leader><controlfield tag="001">NLEJ240432460</controlfield><controlfield tag="003">DE-627</controlfield><controlfield tag="005">20210707111907.0</controlfield><controlfield tag="007">cr uuu---uuuuu</controlfield><controlfield tag="008">120426s1994 xx |||||o 00| ||und c</controlfield><datafield tag="024" ind1="7" ind2=" "><subfield code="a">10.1111/j.1365-2621.1994.tb08195.x</subfield><subfield code="2">doi</subfield></datafield><datafield tag="035" ind1=" " ind2=" "><subfield code="a">(DE-627)NLEJ240432460</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="100" ind1="1" ind2=" "><subfield code="a">LAPVETELÄINEN, A.</subfield><subfield code="e">verfasserin</subfield><subfield code="4">aut</subfield></datafield><datafield tag="245" ind1="1" ind2="0"><subfield code="a">High-Protein Oat Flour Functionality Assessment in Bread and Sausage</subfield></datafield><datafield tag="264" ind1=" " ind2="1"><subfield code="a">Oxford, UK</subfield><subfield code="b">Blackwell Publishing Ltd</subfield><subfield code="c">1994</subfield></datafield><datafield tag="300" ind1=" " ind2=" "><subfield code="a">Online-Ressource</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">The effectiveness of high-protein oat flour, a by-product of an oat starch process, was studied in bread baking and sausage processing. Its impact on sensory properties of products was assessed. High-protein oat flour enhanced water absorption and mixing stability of the dough. Some weakening of dough was found as indicated by a decrease in extensibility and resistance. Addition of oat flour increased loaf volume, enlarged grain size and darkened crumb color. It also caused some off-odors assessed as a decrease in “cleanness” of aroma. Sausages containing high-protein oat flour formed an external gel-like layer under the casing during processing, probably caused by the low pH of the flour. In sensory analyses the sausages were judged less firm and juicy than the control. The “cleanness” of odor and flavor of the sausages was distinctively diminished. Cereal products should be considered the primary products for utilization of high-protein oat flour.</subfield></datafield><datafield tag="533" ind1=" " ind2=" "><subfield code="d">2006</subfield><subfield code="f">Blackwell Publishing Journal Backfiles 1879-2005</subfield><subfield code="7">|2006||||||||||</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">oat flour</subfield></datafield><datafield tag="700" ind1="1" ind2=" "><subfield code="a">PUOLANNE, E.</subfield><subfield code="e">verfasserin</subfield><subfield code="4">aut</subfield></datafield><datafield tag="700" ind1="1" ind2=" "><subfield code="a">SALOVAARA, H.</subfield><subfield code="e">verfasserin</subfield><subfield code="4">aut</subfield></datafield><datafield tag="773" ind1="0" ind2="8"><subfield code="i">In</subfield><subfield code="t">Journal of food science</subfield><subfield code="d">Chicago, Ill. : Inst., 1990</subfield><subfield code="g">59(1994), 5, Seite 0</subfield><subfield code="w">(DE-627)NLEJ243926316</subfield><subfield code="w">(DE-600)2006705-7</subfield><subfield code="x">1750-3841</subfield><subfield code="7">nnns</subfield></datafield><datafield tag="773" ind1="1" ind2="8"><subfield code="g">volume:59</subfield><subfield code="g">year:1994</subfield><subfield code="g">number:5</subfield><subfield code="g">pages:0</subfield></datafield><datafield tag="856" ind1="4" ind2="0"><subfield code="u">http://dx.doi.org/10.1111/j.1365-2621.1994.tb08195.x</subfield><subfield code="q">text/html</subfield><subfield code="x">Verlag</subfield><subfield code="z">Deutschlandweit zugänglich</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">ZDB-1-DJB</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_NL_ARTICLE</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">1994</subfield><subfield code="e">5</subfield><subfield code="h">0</subfield></datafield></record></collection>
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