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Mechanical properties of oats and oat products

Gates, Fred K. and Dobraszczyk, Bogdan J. (2004) Mechanical properties of oats and oat products. Agricultural and Food Science, 13 (1-2), pp. 113-123.

PDF - Published Version - English

Online at: http://www.mtt.fi/afs/pdf/mtt-afs-v13n1_2p113.pdf


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.

EPrint Type:Journal paper
Keywords:glass transition, hardness, texture, water
Subjects: Food systems > Processing, packaging and transportation
Research affiliation: Finland > Univ. Helsinki
Deposited By: Koistinen, Riitta
ID Code:16839
Deposited On:11 Mar 2010 10:52
Last Modified:12 Apr 2010 07:43
Document Language:English
Refereed:Peer-reviewed and accepted

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