Effect of kilning and milling on the dough-making properties of oat flour

Londoño, Diana Marcela Montoya; Smulders, M.J.M.; Visser, Richard G. F.; Gilissen, L.J.W.J.; Hamer, R.J.

doi:10.1016/j.lwt.2015.04.033

Cited by 28 publications

(12 citation statements)

References 30 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…The high oil content can have an adverse effect on the sensory quality as a result of oxidation (also known as rancidity). To prevent this, a kilning process (a short high-temperature treatment) of the oat grains is generally applied before further processing into food products (Londono et al, 2015b). Welch (2011) gives a comparison of the composition of oats and oatmeal with that of several other cereal grains.…”

Section: Primary Metabolites and Mineralsmentioning

confidence: 99%

Oats in healthy gluten-free and regular diets: A perspective

Smulders

Wiel

Broeck

et al. 2018

Food Research International

Self Cite

View full text Add to dashboard Cite

Section: Primary Metabolites and Mineralsmentioning

confidence: 99%

Oats in healthy gluten-free and regular diets: A perspective

Smulders

Wiel

Broeck

et al. 2018

Food Research International

Self Cite

View full text Add to dashboard Cite

“…In the protocol, an optimized mixture of oat flour (<250 µm) and vital gluten was used. The method was able to discriminate oat cultivars and to study the effect of β‐glucans (Londono, Gilissen, et al., 2015) and different processing technologies on dough properties (Londono et al., 2015). However, to understand the relationship between oat dough extensibility characteristics and end‐product quality, further investigations are needed.…”

Section: Introductionmentioning

confidence: 99%

Characterization of chemical composition and techno‐functional properties of oat cultivars

et al. 2021

View full text Add to dashboard Cite

Background and objectives The number of products made of oats is expanding continuously, which indicates the need for a more detailed methodology for the determination of its quality traits. The aim of this work was to characterize Hungarian oat cultivars by general wheat testing methods and to investigate the discriminatory power of these, as well as to study relationships between chemical composition and techno‐functional properties. Findings Oat cultivars showed different dehulling properties. Among compositional data, fat content and fiber composition varied the most. Regarding techno‐functional properties, oat samples differed mainly in pasting behavior, which was related primarily to fiber contents. Conclusions Cultivars can be discriminated and characterized reliable with the used testing methods, and with some modifications, these could be applied to set up quality requirements for oat products. However, the deeper understanding of relationships between composition and technological traits requires more detailed characterization of oat flour constituents. Significance and novelty Oat quality testing is not as sophisticated as that of wheat or rye, and our knowledge about the end‐use properties is also incomplete. This work can contribute to the development of a more detailed methodology for testing oat quality and to understand relationship between compositional data and technological behavior.

show abstract

“…It was reported to be responsible for many biological activities of oat [3], such as reducing blood glucose and blood cholesterol levels [4], antiproliferative properties [5], anticancer properties [6]. However, oat-based food products are limited to oat meal, flakes, and cereal breakfast [7].…”

Section: Introductionmentioning

confidence: 99%

Physiochemical properties and probiotic survivability of symbiotic oat-based beverage

Wang

Liang

Wang

et al. 2017

Food Sci Biotechnol

View full text Add to dashboard Cite

The objectives of this study were to develop a symbiotic oat-based beverage (SOB) and to analyze its physiochemical properties and the probiotic survivability. The beverage base was prepared by fermenting a mix containing oat flour (10%, w/w), sugar (4%, w/w), and inulin (1%, w/w) with a commercial (0.003%, w/w) at 30 °C for 12 h. The SOB was formulated using the fermented oat base, sugar, stabilizers (pectin and λ-carrageenan), vitamin C, and citric acid. The beverage was analyzed for total solids (11.65 ± 0.22%), protein (0.58 ± 0.02%), fat (0.37 ± 0.02%), carbohydrate (10.70 ± 0.33%), ash (0.14 ± 0.01%), and dietary fiber (0.70 ± 0.05%). The pH value of the beverage was stable at about 3.60 during 7-week storage. population in the beverage remained above 10 CFU/g throughout the storage. Oat-based beverage is a low fat and high dietary fiber symbiotic food.

show abstract

Effect of kilning and milling on the dough-making properties of oat flour

Cited by 28 publications

References 30 publications

Oats in healthy gluten-free and regular diets: A perspective

Oats in healthy gluten-free and regular diets: A perspective

Characterization of chemical composition and techno‐functional properties of oat cultivars

Physiochemical properties and probiotic survivability of symbiotic oat-based beverage

Contact Info

Product

Resources

About