Bioprocessing to improve oat bread quality: Dissertation

Food Science

• Oat Bread 100%
• Oat 100%
• Glucans 55%
• Whole Wheat Bread 50%
• Sourdough 50%
• Bread 50%
• Wheat 22%
• Dough 22%
• Cereal 16%
• Oat Flour 11%
• Bread Dough 11%
• Flour 11%
• Wheat Flour 5%
• Sensory Quality 5%
• Sensory Properties 5%
• Cholesterol 5%
• Rheological Property 5%
• Baking 5%
• Recipe 5%