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Optimal oxidant requirement of wheat-oat composite flours

Optimal oxidant requirement of wheat-oat composite flours

Molecular Nutrition & Food Research 32(6): 527-538

A series of experiments were used to study the combinations of oxidants (ascorbic acid and/or potassium bromate), water and oat flour in a composite maximizing loaf volume. Differences in yeast batches dominated the oxidative requirements of composite flours. Only oat flour significantly reduced loaf volume, whereas water tended to increase it.

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Accession: 061996690

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DOI: 10.1002/food.19880320602

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