Nutritech - Rethinking the Food Chain

NEW ARTICLE: Effects of wheat sourdough process on the quality of mixed oat-wheat bread

15.3.2011 7:03

 

Most of the soluble fibre of oat is β-glucan. The cholesterol lowering effect of β-glucan has been related to its ability to form viscous solutions in the gut. Different raw materials and processing technologies used during preparation of oat bread may alter the physico-chemical properties of β-glucan, and the beneficial health effects of β-glucan may be lost. Researchers from VTT investigated how wheat sourdough affected the stability of β-glucan as well as the structure and sensory quality of mixed oat-wheat bread.

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