naa a22 4500 510724515 CHVBK 20180411082930.0 cr unu---uuuuu 180411e20130601xx s 000 0 eng 10.1007/s11947-012-0786-9 doi (NATIONALLICENCE)springer-10.1007/s11947-012-0786-9 Suitability of Oat, Millet and Sorghum in Breadmaking [Elektronische Daten] [Alessandro Angioloni, Concha Collar] Challenges and opportunities of minor cereals with poor viscoelastic value deserve a special attention in breadmaking applications due to their unique nutritional components. In a preliminary stage, the suitability of oat, millet and sorghum in breadmaking was assessed in simple binary wheat flour matrices in which wheat flour was replaced from 0% to 60%. The research allowed the quantification of grains (up to 30% for millet and sorghum and up to 50% for oat of wheat flour replacement) to be incorporated into the binary blended matrices providing minimization of techno-functional impairment and sensory depreciation of breads. Combinations of gluten, vegetable fat and a commercial mix of surfactants, ascorbic acid and antistaling enzymes were used to make breads with 10% increased level of wheat flour replacement by single oat, millet and sorghum in binary mixed samples. The quality profile of binary mixtures of oat-wheat (60:40 w/w), millet-wheat (40:60 w/w) and sorghum-wheat (40:60 w/w) was significantly improved in terms of keepability during storage, mainly for oat-wheat blends which stale at a similar rate than 100% wheat breads. Overall acceptability of highly replaced wheat breads deserved higher scores for oat and sorghum composite breads (7/10) than control wheat breads (6/10). Oat, millet and sorghum represent a viable alternative to make aerated breads with mitigated technological and sensory constraints based on non-viscoelastic cereals. Springer Science+Business Media, LLC, 2012 Multigrain matrices nationallicence Oat nationallicence Millet nationallicence Sorghum nationallicence Wheat nationallicence Techno-functional properties nationallicence Angioloni Alessandro Cereal Group, Food Science Department, Institute of Agrochemistry and Food Technology (CSIC), Avda. Catedrático Agustín Escardino, 7, 46980, Paterna, Spain aut Collar Concha Cereal Group, Food Science Department, Institute of Agrochemistry and Food Technology (CSIC), Avda. Catedrático Agustín Escardino, 7, 46980, Paterna, Spain aut Food and Bioprocess Technology Springer-Verlag 6/6(2013-06-01), 1486-1493 1935-5130 6:6<1486 2013 6 11947 https://doi.org/10.1007/s11947-012-0786-9 text/html Onlinezugriff via DOI 1 research-article jats NATIONALLICENCE 856 40 https://doi.org/10.1007/s11947-012-0786-9 text/html Onlinezugriff via DOI NATIONALLICENCE 700 1- Angioloni Alessandro Cereal Group, Food Science Department, Institute of Agrochemistry and Food Technology (CSIC), Avda. Catedrático Agustín Escardino, 7, 46980, Paterna, Spain aut NATIONALLICENCE 700 1- Collar Concha Cereal Group, Food Science Department, Institute of Agrochemistry and Food Technology (CSIC), Avda. Catedrático Agustín Escardino, 7, 46980, Paterna, Spain aut NATIONALLICENCE 773 0- Food and Bioprocess Technology Springer-Verlag 6/6(2013-06-01), 1486-1493 1935-5130 6:6<1486 2013 6 11947 Metadata rights reserved Springer special CC-BY-NC licence nationallicence BK010053 XK010053 XK010000 NATIONALLICENCE NATIONALLICENCE NL-springer