Pulsed electric field treatment of oat and barley flour: Influence on enzymes, non-starch polysaccharides, dough rheological properties and application in flat bread
Tomislava Grgić,
Roman Bleha,
Petra Smrčková
et al.
Abstract:This study examined the effects of pulsed electric field (PEF) treatment on enzymes, non-starch polysaccharides, and bread making potential of oat and barley flour. Enzymes activity, microstructure, β-glucans extractability, molecular weight (Mw) and structure of non-starch polysaccharides, dough rheology and flat bread properties were determined. An exponential decay model explained better the residual activity of oat β-glucanase across electric field intensity than barley β-glucanase. PEF treatment of flour … Show more
Set email alert for when this publication receives citations?
scite is a Brooklyn-based organization that helps researchers better discover and understand research articles through Smart Citations–citations that display the context of the citation and describe whether the article provides supporting or contrasting evidence. scite is used by students and researchers from around the world and is funded in part by the National Science Foundation and the National Institute on Drug Abuse of the National Institutes of Health.