Evaluation of rheological, physicochemical, thermal, mechanical and sensory properties of oat-based gluten free cookies

Duta Denisa Eglantina; Culetu Alina

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Evaluation of rheological, physicochemical, thermal, mechanical and sensory properties of oat-based gluten free cookies

机译：评估基于燕麦的无麸质饼干的流变，理化，热，机械和感官特性

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摘要

Oat bran (OB) is a high fibre source with human health benefits. Gluten-free cookies were prepared by incorporation of OB (0%, 30%, 50%, 70% and 100%) into oat flour (OF).

机译：燕麦麸（OB）是对人体健康有益的高纤维来源。通过将OB（0％，30％，50％，70％和100％）掺入燕麦粉（OF）中来制备无麸质饼干。

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来源
《Journal of food engineering》 |2015年第10期|1-8|共8页
作者
Duta Denisa Eglantina; Culetu Alina;
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作者单位

Natl Inst Res & Dev Food Bioresources IBA Buchare, Bucharest 021102, Romania;

Natl Inst Res & Dev Food Bioresources IBA Buchare, Bucharest 021102, Romania;

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收录信息美国《科学引文索引》(SCI);美国《工程索引》(EI);
原文格式 PDF
正文语种 eng
中图分类
关键词
Oat flour; Oat bran; Gluten-free cookies; beta-Glucan; Electronic-nose; Mixolab;

机译：燕麦粉;燕麦麸;无麸质饼干;β-葡聚糖;电子鼻;Mixolab;

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Evaluation of rheological, physicochemical, thermal, mechanical and sensory properties of oat-based gluten free cookies

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