Rheological Characterization of a New Oat Hydrocolloid and Its Application in Cake Baking

@inproceedings{Lee2009RheologicalCO,
  title={Rheological Characterization of a New Oat Hydrocolloid and Its Application in Cake Baking},
  author={Suyong Lee and Mary P. Kinney and George E. Inglett},
  year={2009}
}
Cereal Chem. 82(6):7 17-720 El A new oat hydrocolloid containing 20% 3-glucan. called C-trim20, was obtained from oat bran concentrate through steam jet-cooking and fractionations. The rheological characterization of the C-trim20 was conducted using steady and dynamic shear measurements. The C-trim20 suspension exhibited a shear-thinning behavior that was… CONTINUE READING