Abstract β-glucan derived from cereal sources are high in soluble dietary fiber and can be
used as thickeners, texture enhancers, stabilizers, and fat substitutes in foods. Due to its …

While thousands of books on baking are in print aimed at food service operators, culinary art
instruction, and consumers, relatively few professional publications exist that cover the …

The aim of the present study is to investigate the hypocholesterolemic effects of dietary hull-
less barley β-glucan (HBG) on cholesterol metabolism in hamsters which were fed a …

The rheological behavior of oat milk (Avena sativa L.) at different concentration (5, 10, 15,
and 20° Brix) was studied in the temperature range of 10, 20, 30, and 40° C using a …

The current study focused on testing the hypolipidemic activity of two doses of barley bran
on hypercholesterolemic male rats. Twenty‐four male albino rats weighing 180–200 gm …

In this study, we explored possibilities to develop low glycaemic-index foods from barley
(Hordeum vulgare–Hv). Barley has a potential to suppress postprandial blood glucose …

Consumption of nutritionally enhanced wheat-oat bread naturally rich in?-glucans
originating from extra-wholemeal oat flour with improved digestibility by lactic fermentation …

Grain products are the main source of carbohydrates but they also contain other bioactive
substances such as phenolic compounds. Content of phenolic compounds differ among …

In this chapter the issue of bread quality is tackled from the European perspective, and the
factors that are considered to be important in the range of bread types that are popularly …

The rising attention globally on the use of oats and the beneficial effect of oat compounds in
nutrition has also increased interest in oat production in Latvia. The aim of this study was to …