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

Keyphrases

• Wheat Bread 100%
• Glucan 100%
• Wheat Sourdough 100%
• Bread 80%
• Sourdough 80%
• Dough 60%
• Oat Flour 40%
• Sourdough Bread 40%
• High Temperature 20%
• Wheat Flour 20%
• Structure Stability 20%
• Crumbs 20%
• Specific Volume 20%
• Fermentation Time 20%
• Lactobacillus Plantarum 20%
• Sensory Quality 20%
• Sourness 20%
• Sourdough Fermentation 20%
• Average Molecular Weight 20%
• Acidity 20%
• Bread Structure 20%
• Feasible Method 20%
• Fermentation Temperature 20%
• Quality Attributes 20%
• White Flour 20%
• Bread Quality 20%
• Dough Yield 20%
• Structure Quality 20%
• Bread Dough 20%
• Whole Grain Oat 20%

INIS

• bread 100%
• wheat 100%
• oats 100%
• flour 33%
• fermentation 25%
• baking 16%
• lactobacillus 8%
• storage 8%
• stability 8%
• molecular weight 8%
• high temperature 8%
• variations 8%
• yields 8%
• ph value 8%
• acidity 8%
• flavor 8%
• specific volume 8%

Food Science

• Whole Wheat Bread 100%
• Sourdough 100%
• Wheat Flour 28%
• Oat Flour 28%
• Sourdough Bread 28%
• Sensory Quality 14%
• Lactobacillus 14%
• Bread Dough 14%
• Cereal 14%