Mechanical properties of oats and oat productsGates, 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/SummaryThe 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.
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