Adding 10% (w/w) oat flour contributed to a lower specific volume and darker crust and crumb than control, while light treatment during germination, significantly affected these three indices. Adding oat flour increased the hardness and chewiness values of bread crumbs by nearly 1-2-fold ...
To overcome this problem researchers started to incorporate/enrich the wheat flour with few cereals/food crops like oats, buckwheat, sorghum, banana, beans (unique noodle products) to enhance the nutritive value, flavor and texture [13], [14]. Hence, for our study, we used the oat noodle ...
It is always suggested that do remember that a particular substitute may work for a particular recipe but may not be a perfect substitute for other recipes. So, be cautious while preparing continental dishes or recipes and particularly on the substitutes if you are working with. If you are pla...
The objective of this study was to improve the shelf life and nutrition quality of bread by combination of part-baked frozen technology and white wheat flour replacement with 0, 10, 20 and 30% (w/w) of whole oat flour (WOF). Part-baked breads were produced at 200C for 7min followed ...
wheatphysical propertiespasting properties[EN] Wheat flour was partially substituted with sorghum (SF), oat (OF), or corn (CF) flours at the 2.5, 5, 7.5, and 10% levels. Particle size (D), water-holding capacity, pasting properties with the Rapid Visco Analyser (RVA), dough volume (DV...
In contrast, feeding rats on a hypercholesterolemic diet significantly increased serum total cholesterol, triglyceride, low-density lipoprotein, and very low-density lipoprotein and decreased serum high-density lipoprotein-cholesterol.Conclusion Red oat flour supplemented with wheat biscuits positively affects...
We used the Scopus database to search for articles, short surveys and conference papers in English in which the terms (“milk” OR “dairy product*”) AND (“soy” OR “rice” OR “almond” OR “oat” OR “vegetal” OR “plant-based” OR “alternative” OR “substitute*” OR “non...
Improved functional properties of pasta: Enrichment with amaranth seed flour and dried amaranth leaves. J. Cereal Sci. 2016, 72, 84–90. [Google Scholar] [CrossRef] Inglett, G.E.; Chen, D.; Liu, S.X. Physical properties of gluten-free sugar cookies made from amaranth oat composites. ...
As noted previously, RS can reduce postprandial blood glucose, particularly when replacing refined wheat flour in product formulations [4,6]. The majority of clinical research on RS evaluated the effects of resistant starch type-2, which is a granular, native starch, resistant to digestion, and ...