Nutritech - Rethinking the Food Chain

DOCTORAL THESIS: Bioprocessing to improve oat bread quality

1.11.2012 12:59

 

Oats contain a considerable amount of soluble fibre β-glucan holding well-known beneficial health effects such as the ability to lower cholesterol. However, the absence of gluten-forming proteins and high fibre content pose technological challenges with respect to product texture. Fundamental understanding of the role of oat components on the structure formation of dough and bread is needed to facilitate the development of new healthy variants of oat breads with consumer-appealing properties.

Copyright © VTT 2015 • Address: P.O Box 1000, FI-02044 VTT Finland • Tel: +358 20 722 111 • Fax: +358 20 722 7001 • Contact Us