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Functional Properties of Dry Milled Fractions From Wild Oats ( Avena fatua L.)

Functional Properties of Dry Milled Fractions From Wild Oats ( Avena fatua L.) ABSTRACT When processed into groats, wild oats provided meal, bran and flour fractions which contained 22, 28 and 18% protein, respectively. While nitrogen solubilities were low due to the steam treatments used to inactivate lipase, water hydration capacities of the wild oat products were high. Oil absorption characteristics of the bran were more than twice those of the flour but oil emulsions formed with wild oat products were poor. Starch contents of the meals and flours were 55 and 70%, respectively, and their Visco/Amylograph curves were characterized by low initial pasting temperatures, high peak viscosities at 95°C and setback values that were intermediate to those of corn flour. http://www.deepdyve.com/assets/images/DeepDyve-Logo-lg.png Journal of Food Science Wiley

Functional Properties of Dry Milled Fractions From Wild Oats ( Avena fatua L.)

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References (12)

Publisher
Wiley
Copyright
Copyright © 1985 Wiley Subscription Services, Inc., A Wiley Company
ISSN
0022-1147
eISSN
1750-3841
DOI
10.1111/j.1365-2621.1985.tb13031.x
Publisher site
See Article on Publisher Site

Abstract

ABSTRACT When processed into groats, wild oats provided meal, bran and flour fractions which contained 22, 28 and 18% protein, respectively. While nitrogen solubilities were low due to the steam treatments used to inactivate lipase, water hydration capacities of the wild oat products were high. Oil absorption characteristics of the bran were more than twice those of the flour but oil emulsions formed with wild oat products were poor. Starch contents of the meals and flours were 55 and 70%, respectively, and their Visco/Amylograph curves were characterized by low initial pasting temperatures, high peak viscosities at 95°C and setback values that were intermediate to those of corn flour.

Journal

Journal of Food Science – Wiley

Published: Jul 1, 1985

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