Scribd
Upload
390 views16 pages

Oats

The document summarizes the process of oat milling. Oats are cleaned to remove debris then heated and graded by size. Impact dehulling separates the hull from the groat using abrasion. Stabilization inactivates lipase enzymes through heating to prevent rancidity. Milled oat products are used to make porridge, cereals, baked goods, and beverages.

Uploaded by

UUVV
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PPT, PDF, TXT or read online on Scribd
390 views16 pages

Oats

The document summarizes the process of oat milling. Oats are cleaned to remove debris then heated and graded by size. Impact dehulling separates the hull from the groat using abrasion. Stabilization inactivates lipase enzymes through heating to prevent rancidity. Milled oat products are used to make porridge, cereals, baked goods, and beverages.

Uploaded by

UUVV
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PPT, PDF, TXT or read online on Scribd
You are on page 1/ 16

Oats

Introduction
▲ The oat grain harvested with its hull on.
▲ It is covered cereal and its hull constitutes
25 % of the total weight.
▲ After the removal of hull, oat is known as
groat.
▲ The hull is tough and fibrous and its
function is to protect the groat.
▲ It is of little nutritional significance.

The groat is made up of 3 major tissues:

1.Outer bran layers.


2.Starchy endosperm rich in protein, oil and
several enzymes.
3.Embryo or germ.
Milling
During milling, the main objective is to remove the
hull from the groat and obtain high yield of clean
groats.

The steps involved in oat milling are-


▲ Cleaning
▲ Grading
▲ Impact Dehulling
▲ Stabilization
Cleaning

The oat grain samples are cleaned of the


extraneous matter i.e. loose hulls, weed
seeds, straw, dust, thin and light grains and
extraneous metal etc.

This is achieved in a multistage cleaning


process that uses magnetic separators,
sieves, aspirators and indented cylinders.
• After cleaning the oats are heat treated or dried
for about 1 hr in large open pans heated with
steam.

• The oats reach a temperature of about 93 0 C and


lose 3-4 % moisture.

• With such a treatment, oats take on a slightly


roasted flavour which is considered desirable.

• Lipolytic enzyme of the kernel is also


inactivated due to heat treatment.
Grading

The heat treatment oats are graded for size


before impact dehulling.

This is carried out by using automated sieves


with rectangular slots of increasing size
Impact of Dehulling

Separation of the hulls and groats is achieved


by impact and abrasion.

The graded grain is fed into the huller onto the


rotor, which rotates at 1500 to 2000 rpm.
• The output from the huller consists of
groats, hulls, broken groats and grain that
has not been dehulled.

• Through scouring or aspiration, hull can be


removed.

• The goarts are removed from the unhulled


oats by sieves or disk separator.
Stabilization

▲ Compared with other cereals, the oil content of


oats is high.

▲ Groats contain 5-9 % oil which is evenly


distributed throughout the groat and remains
unchanged under normal storage conditions.

▲ The lipase enzyme, however, is present in the


outer bran layers of the groat.
▲ This enzyme can cause hydrolytic rancidity.

▲ Hence, inactivation of lipase known as


stabilization is essential prior to processing of
groats milling or flaking.

▲ Stabilization is achieved by the use of heat.

▲ Most mills now use steam to achieve


stabilization.
▲Oats are heated to more than 1000 C for 1.5-
2 hours in the kiln.

▲ The moisture content is increased from


13.5 % to more than 17 %.

▲ The oats are cooled to 200 C and moisture


content is reduced to 10%.
Advantages of stabilization

1.Lipase is completely inactivated.

2.This process also destroys bacteria and


fungi on the surface.

3.Typical nutty oat aroma and flavour


develop.
Use of Oat Mill Products
▲ Various size fractions of steel-cut groats are
produced as oatmeal (e.g. pinhead oatmeal).

▲ Oatmeal is traditionally used in porridge and


cakes.

▲ Oats are also used in the ready-to-eat breakfast


cereals, bakery goods, snack foods, infants foods
and other products.
▲ Oat lacks gluten, hence it is not possible to
produce high quality leavened bread from
oats without the addition of other materials
.
▲ Sweet biscuits and cookies are a popular
medium for oats.

▲ Muffins are a sweet product incorporating


oatmeal or oat bran.
▲ Oats are not widely used for the production
brewing.

▲ Non-alcoholic beverage have been


developed using an oat protein concentrate.

▲ It has acceptable sensory characteristics


and lowers the plasma cholesterol.

You might also like

pFad - Phonifier reborn

Pfad - The Proxy pFad of © 2024 Garber Painting. All rights reserved.

Note: This service is not intended for secure transactions such as banking, social media, email, or purchasing. Use at your own risk. We assume no liability whatsoever for broken pages.


Alternative Proxies:

Alternative Proxy

pFad Proxy

pFad v3 Proxy

pFad v4 Proxy