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Factors affecting viscosity of slurries of oat groat flours

, : Factors affecting viscosity of slurries of oat groat flours. Cereal Chemistry 74(6): 722-726, Nov -Dec

Oat grain is routinely kilned and steamed before milling to develop flavor and to inactivate lipid-degrading enzymes. Heat treatments can significantly affect viscous properties, which have functional and nutritional importance. Oat flour slurries (23%, w/w, solids dry basis) made from steamed (for 20 min) or autoclaved (at 121degree C, 15 psi, for 10 min) grain developed high viscosities, whereas flour slurries made from raw or kilned (105degree C for 90 min) oats did not. Flour slurries made from raw groats, surface-sterilized by 1% hypochlorite, were more viscous than untreated raw groat flour slurries, suggesting that beta-glucan hydrolases on the surface of the groat caused the viscosity losses observed in raw or kilned groats. However, because viscosities developed by surface-sterilized groats were not as great as in steamed oat-flour slurries and because some roasting treatments also inactivated enzymes without enhancing viscosity, it appears steaming might also affect the beta-glucan polymer, resulting in its greater hydration in solution. Smaller particle size and higher incubation temperature also resulted in increased flour slurry viscosity, presumably because of increased hydration of the beta-glucan. Removal of lipids from steamed oat flour significantly increased the oat flour slurry viscosity, apparently by increasing the beta-glucan concentration in the flour.


DOI: 10.1094/CCHEM.1997.74.6.722

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