IMPACT OF OATS β-GLUCANS ON PROPERTIES OF GLUTEN-FREE BREAD

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February 2012, vol. 1, Special issue
pages: 972-979
Article type: Food Sciences of Food Sciences
Abstract: The aim of the study was to check the potential usability of innovative oats β-D-glucan preparation in the production of gluten-free bakery products. The preparation was used as a partial replacement of hydrocolloid mix used for baking of standard bread. Quality determination included volume, bread yield and total baking loss, and organoleptic assessment by a group of 15 trained panelists. Texture profile analysis was performed using texture analyzer TA.XT Plus. AOAC methods (2006) were used to measure moisture content of the crumb, and contents of β-D-glucan, protein, dietary fiber and its soluble and insoluble fractions.
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