Variation in the physical properties of oat groats, flakes and oat flake flour - Processability of thirty pure cultivar oat batches from Finland

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Jokinen , I , Sammalisto , S , Silventoinen-Veijalainen , P , Sontag-Strohm , T , Nordlund , E & Holopainen-Mantila , U 2022 , ' Variation in the physical properties of oat groats, flakes and oat flake flour - Processability of thirty pure cultivar oat batches from Finland ' , Lebensmittel - Wissenschaft und Technologie , vol. 163 , 113595 . https://doi.org/10.1016/j.lwt.2022.113595

Title: Variation in the physical properties of oat groats, flakes and oat flake flour - Processability of thirty pure cultivar oat batches from Finland
Author: Jokinen, Ilkka; Sammalisto, Saara; Silventoinen-Veijalainen, P.; Sontag-Strohm, Tuula; Nordlund, Emilia; Holopainen-Mantila, Ulla
Contributor organization: Institute for Molecular Medicine Finland
Department of Food and Nutrition
University of Helsinki
Tuula Sontag-Strohm / Principal Investigator
Grain Technology
Date: 2022-06-15
Language: eng
Number of pages: 9
Belongs to series: Lebensmittel - Wissenschaft und Technologie
ISSN: 0023-6438
DOI: https://doi.org/10.1016/j.lwt.2022.113595
URI: http://hdl.handle.net/10138/345727
Abstract: The aim of this study was to understand the processability of thirty pure cultivar oat batches and how the physical properties of oat groats and flakes affect the characteristics of oat flake flour. This was conducted by investigating the relationship between the chemical composition of oats and the physical characteristics of oat groats, flakes and flours produced by industrial scale milling process. It was clearly shown that the oat batches behaved differently in the milling process and that the physical characteristics of oat groats, flakes and flours were interrelated. For example, separation of bran and endosperm particles of oat flours by dry fractionation was connected to the chemical composition as well as particle size distribution of the flours. Furthermore, it was shown that flowability properties of oat flours affect the bran-endosperm separation of oat flour by dry fractionation. This study demonstrated the role of the oat raw material in the milling process as well as the relationship between the different mill products, which deepens the understanding of oat milling process and is important when aiming at producing oat products with high quality.
Subject: Oat groat hardness
Oat milling
Flaking
Air classification
HEAT-MOISTURE CONDITIONS
BETA-GLUCAN
PROTEIN
STARCH
GRAIN
ENRICHMENT
SEPARATION
QUALITY
416 Food Science
Peer reviewed: Yes
Rights: cc_by
Usage restriction: openAccess
Self-archived version: publishedVersion


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