TY  -  
T1  - Predicting the Properties of Industrially Produced Oat Flours by the Characteristics of Native Oat Grains or Non-Heat-Treated Groats 
SN  -  /  
UR  - http://hdl.handle.net/10138/333221 
T3  -  
A1  - Jokinen, Iina; Pihlava, Juha-Matti; Puganen, Anna; Sontag-Strohm, Tuula; Linderborg, Kaisa M.; Holopainen-Mantila, Ulla; Hietaniemi, Veli; Nordlund, Emilia 
A2  -  
PB  -  
Y1  - 2021 
LA  - eng 
AB  - The aim of this study was to determine whether the properties of the native oat grain or non-heat-treated groats (laboratory-scale dehulling) can be used to predict the quality of the industrially produced oat flour produced from heat-treated groats. Quality properties such as the color, hectoliter weight, thousand seed weight and hull content of Finnish native grains (n = 30) were determined. Furthermore, the relationship between the properties of the native grains and the chemical composition ... 
VO  -  
IS  -  
SP  -  
OP  -  
KW  - oats; quality; processing; color; composition; NIT; BETA-GLUCAN; QUALITY; ENVIRONMENT; VARIETY; 416 Food Science 
N1  -   
PP  -  
ER  -