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Interaction of heat-moisture conditions and physical properties in oat processing: II. Flake quality

Gates, F.K., Sontag-Strohm, T., Stoddard, F.L., Dobraszczyk, B.J. and Salovaara, H. (2008) Interaction of heat-moisture conditions and physical properties in oat processing: II. Flake quality. Journal of Cereal Science, 48 (2). pp. 288-293. ISSN 0733-5210

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To link to this item DOI: 10.1016/j.jcs.2007.09.009

Abstract/Summary

Product quality is an important determinant of consumer acceptance. Consistent oat flake properties are thus necessary in the mill as well as in the marketplace. The effects of kilning and tempering conditions (30, 60 or 90 min at 80, 95 or 110 degrees C) on flake peroxidase activity, size, thickness, strength and water absorption were therefore determined. After kilning, some peroxidase activity remained but steaming and tempering effectively destroyed the activity of these enzymes. Thus the supposed protective effect of kilning or groat durability was not confirmed. Kilning resulted in an increase in flake specific weight, but no other significant effect on flake quality was observed. Tempering time and temperature interacted significantly to produce complex effects on flake specific weight, thickness and water absorption. Flake thickness and specific weight were significantly correlated (r = 0.808, n = 54). Longer tempering times resulted in an increased fines' fraction, from 1.45% at 30 min to 1.75% at 90 min. It is concluded that whilst kilning has little effect on flake quality, the heat treatment immediately prior to flaking, can be used to adjust flake quality independently of flake thickness.

Item Type:Article
Refereed:Yes
Divisions:Faculty of Life Sciences > School of Chemistry, Food and Pharmacy > Department of Food and Nutritional Sciences
ID Code:13391
Uncontrolled Keywords:heat treatment, kilning, water absorption , MECHANICAL-PROPERTIES, LIPASE ACTIVITY, SLURRIES, STORAGE

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