Accessibility navigation


Mechanical properties of oats and oat products

Gates, F.K. and Dobraszczyk, B.J. (2004) Mechanical properties of oats and oat products. Agricultural and Food Science , 13 (1-2). pp. 113-123. ISSN 1459-6067

Full text not archived in this repository.

It is advisable to refer to the publisher's version if you intend to cite from this work. See Guidance on citing.

To link to this item DOI: 10.2137/1239099041837978

Abstract/Summary

The aim of this review is to illustrate how physical properties are important to food processing and quality. Three food products, flakes, porridge and bread, in addition to oat groats are used to show the influence of water and heat-treatments on the mechanical properties. The hydrothermal history of ingredients is shown to affect product quality. Water acts as a plasticiser and solvent in these foods, whilst heat modifies the conformation and interactions of macromolecular components. Structure as well as chemical composition is shown to govern texture.

Item Type:Article
Refereed:Yes
Divisions:Faculty of Life Sciences > School of Chemistry, Food and Pharmacy > Department of Food and Nutritional Sciences
ID Code:13394
Uncontrolled Keywords:glass transition, hardness, texture, water
Additional Information:7th International Oat Conference Helsinki, FINLAND Jul 17-22

University Staff: Request a correction | Centaur Editors: Update this record

Page navigation