Nutritional and functional added value of oat, Kamut<sup>®</sup>, spelt, rye and buckwheat <i>versus</i> common wheat in breadmaking
Alessandro Angioloni, Concha Collar
Journal of the Science of Food and Agriculture
Abstract
The quality profile of associated mixtures of oat, rye, buckwheat and common wheat flours (20:20:20:40 w/w/w/w) endorsed the proposed grain blend as suitable to make highly nutritious, modern and innovative baked goods meeting functional and sensory standards in terms of nutritional added value (improved dietary fibre fractions, minerals and antioxidant activity, slower starch hydrolysis), palatability (high sensory scores), convenience (extended keepability during storage) and easy handling during processing.
Extracted Claims
6 claims extracted from this paper into the knowledge graph
oat, Kamut<sup>®</sup>, spelt, rye and buckwheat blend improves slower starch hydrolysis
“The quality profile of associated mixtures of oat, rye, buckwheat and common wheat flours (20:20:20:40 w/w/w/w) endorsed the proposed grain blend as suitable to make highly nutritious, modern and inno...”
oat, Kamut<sup>®</sup>, spelt, rye and buckwheat blend improves minerals
“The quality profile of associated mixtures of oat, rye, buckwheat and common wheat flours (20:20:20:40 w/w/w/w) endorsed the proposed grain blend as suitable to make highly nutritious, modern and inno...”
oat, Kamut<sup>®</sup>, spelt, rye and buckwheat blend has high sensory scores
“The quality profile of associated mixtures of oat, rye, buckwheat and common wheat flours (20:20:20:40 w/w/w/w) endorsed the proposed grain blend as suitable to make highly nutritious, modern and inno...”