Effect of oat β-glucan addition on the staling properties of wheat-oat blended flour Chinese steamed bread

Bread Staling: Molecular Basis and Control

Jonathan A. Gray, James N. BeMiller · Comprehensive Reviews in Food Science and Food Safety · 2003 · 731 citations

Oat Beta‐Glucan: Its Role in Health Promotion and Prevention of Diseases

Cheickna Daou, Hui Zhang · Comprehensive Reviews in Food Science and Food Safety · 2012 · 293 citations

Nutrition, Oat β‐Glucan, Nutraceutical Ingredient +17

Optimization of ingredients and baking process for improved wholemeal oat bread quality

Laura Flander, Marjatta Salmenkallio‐Marttila, Tapani Suortti et al. · LWT · 2006 · 239 citations

Food Chemistry, Food Engineering, Grain Quality +2

Staling of Bread: Role of Amylose and Amylopectin and Influence of Starch‐Degrading Enzymes

Susanna Hug-Iten, Felix Escher, Béatrice Conde‐Petit · Cereal Chemistry · 2003 · 233 citations

Food Chemistry, Starch Fractions, Engineering +10

Characterization of textural, rheological, thermal, microstructural, and water mobility in wheat flour dough and bread affected by trehalose

Bo Peng, Youqian Li, Shiyong Ding et al. · Food Chemistry · 2017 · 204 citations

Food Physic, Food Microstructure, Rheology +4