Effect of stir-frying on oat milling and pasting properties and rheological properties of oat flour

Stir-frying, similar to roasting, is a key step for oat milling process in China. The oat flour milling yield of Bayou No.2 and Bayou No.8 and their corresponding flour quality were investigated under different processing conditions (160 °C, for 0, 10, 20, 30 and 40 min). Results showed that oat flo...
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Gespeichert in:

Autor*in:	Qian, Xiaojie [verfasserIn] Sun, Binghua [verfasserIn] Zhu, Chuankai [verfasserIn] Zhang, Zheng [verfasserIn] Tian, Xiaoling [verfasserIn] Wang, Xiaoxi [verfasserIn]

Format:	E-Artikel
Sprache:	Englisch

Erschienen:	2020

Schlagwörter:	Oat flour Stir-frying Flour yield Flour properties

Übergeordnetes Werk:	Enthalten in: Journal of cereal science - London : Academic Press, 1983, 92
Übergeordnetes Werk:	volume:92

DOI / URN:	10.1016/j.jcs.2020.102908

Katalog-ID:	ELV003753107

Internformat


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520			\|a Stir-frying, similar to roasting, is a key step for oat milling process in China. The oat flour milling yield of Bayou No.2 and Bayou No.8 and their corresponding flour quality were investigated under different processing conditions (160 °C, for 0, 10, 20, 30 and 40 min). Results showed that oat flour milling yield was increased after stir-frying, Bayou No.2 and Bayou No.8 reached the highest yield after a 10 min and 20 min of stir-frying, which were 45.40% and 52.96%, respectively. With the increasing of stir-frying time, the gelatinization degree and the particle size of oat flour gradually increased, while their angle of repose and L* values were reduced. RVA studies showed that the stir-fried oat flour exhibited lower peak, trough, breakdown and setback viscosities compared to not stir-fried oat flour, indicating that stir-fried oat flour formed a more stable network structure and stir-frying induced an inhibitory effect on the retrogradation of oat flour paste. Rheological analysis suggested that the low tanδ of stir-fried oat flour than that of not stir-fried oat flour, revealing that the stir-fried oat flour paste exhibited more elastic but less viscous behavior.
650		4	\|a Oat flour
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700	1		\|a Tian, Xiaoling \|e verfasserin \|4 aut
700	1		\|a Wang, Xiaoxi \|e verfasserin \|4 aut
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Indexfelder

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matchkey_str	qianxiaojiesunbinghuazhuchuankaizhangzhe:2020----:fetftrrignamlignpsigrprisnrelgc
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bklnumber	48.50 58.34
publishDate	2020
allfields	10.1016/j.jcs.2020.102908 doi (DE-627)ELV003753107 (ELSEVIER)S0733-5210(19)30478-3 DE-627 ger DE-627 rda eng 630 640 660 DE-600 48.50 bkl 58.34 bkl Qian, Xiaojie verfasserin aut Effect of stir-frying on oat milling and pasting properties and rheological properties of oat flour 2020 nicht spezifiziert zzz rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier Stir-frying, similar to roasting, is a key step for oat milling process in China. The oat flour milling yield of Bayou No.2 and Bayou No.8 and their corresponding flour quality were investigated under different processing conditions (160 °C, for 0, 10, 20, 30 and 40 min). Results showed that oat flour milling yield was increased after stir-frying, Bayou No.2 and Bayou No.8 reached the highest yield after a 10 min and 20 min of stir-frying, which were 45.40% and 52.96%, respectively. With the increasing of stir-frying time, the gelatinization degree and the particle size of oat flour gradually increased, while their angle of repose and L* values were reduced. RVA studies showed that the stir-fried oat flour exhibited lower peak, trough, breakdown and setback viscosities compared to not stir-fried oat flour, indicating that stir-fried oat flour formed a more stable network structure and stir-frying induced an inhibitory effect on the retrogradation of oat flour paste. Rheological analysis suggested that the low tanδ of stir-fried oat flour than that of not stir-fried oat flour, revealing that the stir-fried oat flour paste exhibited more elastic but less viscous behavior. Oat flour Stir-frying Flour yield Flour properties Sun, Binghua verfasserin aut Zhu, Chuankai verfasserin aut Zhang, Zheng verfasserin aut Tian, Xiaoling verfasserin aut Wang, Xiaoxi verfasserin aut Enthalten in Journal of cereal science London : Academic Press, 1983 92 Online-Ressource (DE-627)266890946 (DE-600)1469001-9 (DE-576)253762944 nnns volume:92 GBV_USEFLAG_U SYSFLAG_U GBV_ELV GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_32 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_74 GBV_ILN_90 GBV_ILN_95 GBV_ILN_100 GBV_ILN_105 GBV_ILN_110 GBV_ILN_151 GBV_ILN_224 GBV_ILN_370 GBV_ILN_602 GBV_ILN_702 GBV_ILN_2003 GBV_ILN_2004 GBV_ILN_2005 GBV_ILN_2011 GBV_ILN_2014 GBV_ILN_2015 GBV_ILN_2020 GBV_ILN_2021 GBV_ILN_2025 GBV_ILN_2027 GBV_ILN_2034 GBV_ILN_2038 GBV_ILN_2044 GBV_ILN_2048 GBV_ILN_2049 GBV_ILN_2050 GBV_ILN_2056 GBV_ILN_2059 GBV_ILN_2061 GBV_ILN_2064 GBV_ILN_2065 GBV_ILN_2068 GBV_ILN_2111 GBV_ILN_2112 GBV_ILN_2113 GBV_ILN_2118 GBV_ILN_2122 GBV_ILN_2129 GBV_ILN_2143 GBV_ILN_2147 GBV_ILN_2148 GBV_ILN_2152 GBV_ILN_2153 GBV_ILN_2190 GBV_ILN_2336 GBV_ILN_2507 GBV_ILN_2522 GBV_ILN_4035 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4242 GBV_ILN_4251 GBV_ILN_4305 GBV_ILN_4313 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4326 GBV_ILN_4333 GBV_ILN_4334 GBV_ILN_4335 GBV_ILN_4338 GBV_ILN_4393 48.50 Pflanzenproduktion: Allgemeines 58.34 Lebensmitteltechnologie AR 92
spelling	10.1016/j.jcs.2020.102908 doi (DE-627)ELV003753107 (ELSEVIER)S0733-5210(19)30478-3 DE-627 ger DE-627 rda eng 630 640 660 DE-600 48.50 bkl 58.34 bkl Qian, Xiaojie verfasserin aut Effect of stir-frying on oat milling and pasting properties and rheological properties of oat flour 2020 nicht spezifiziert zzz rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier Stir-frying, similar to roasting, is a key step for oat milling process in China. The oat flour milling yield of Bayou No.2 and Bayou No.8 and their corresponding flour quality were investigated under different processing conditions (160 °C, for 0, 10, 20, 30 and 40 min). Results showed that oat flour milling yield was increased after stir-frying, Bayou No.2 and Bayou No.8 reached the highest yield after a 10 min and 20 min of stir-frying, which were 45.40% and 52.96%, respectively. With the increasing of stir-frying time, the gelatinization degree and the particle size of oat flour gradually increased, while their angle of repose and L* values were reduced. RVA studies showed that the stir-fried oat flour exhibited lower peak, trough, breakdown and setback viscosities compared to not stir-fried oat flour, indicating that stir-fried oat flour formed a more stable network structure and stir-frying induced an inhibitory effect on the retrogradation of oat flour paste. Rheological analysis suggested that the low tanδ of stir-fried oat flour than that of not stir-fried oat flour, revealing that the stir-fried oat flour paste exhibited more elastic but less viscous behavior. Oat flour Stir-frying Flour yield Flour properties Sun, Binghua verfasserin aut Zhu, Chuankai verfasserin aut Zhang, Zheng verfasserin aut Tian, Xiaoling verfasserin aut Wang, Xiaoxi verfasserin aut Enthalten in Journal of cereal science London : Academic Press, 1983 92 Online-Ressource (DE-627)266890946 (DE-600)1469001-9 (DE-576)253762944 nnns volume:92 GBV_USEFLAG_U SYSFLAG_U GBV_ELV GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_32 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_74 GBV_ILN_90 GBV_ILN_95 GBV_ILN_100 GBV_ILN_105 GBV_ILN_110 GBV_ILN_151 GBV_ILN_224 GBV_ILN_370 GBV_ILN_602 GBV_ILN_702 GBV_ILN_2003 GBV_ILN_2004 GBV_ILN_2005 GBV_ILN_2011 GBV_ILN_2014 GBV_ILN_2015 GBV_ILN_2020 GBV_ILN_2021 GBV_ILN_2025 GBV_ILN_2027 GBV_ILN_2034 GBV_ILN_2038 GBV_ILN_2044 GBV_ILN_2048 GBV_ILN_2049 GBV_ILN_2050 GBV_ILN_2056 GBV_ILN_2059 GBV_ILN_2061 GBV_ILN_2064 GBV_ILN_2065 GBV_ILN_2068 GBV_ILN_2111 GBV_ILN_2112 GBV_ILN_2113 GBV_ILN_2118 GBV_ILN_2122 GBV_ILN_2129 GBV_ILN_2143 GBV_ILN_2147 GBV_ILN_2148 GBV_ILN_2152 GBV_ILN_2153 GBV_ILN_2190 GBV_ILN_2336 GBV_ILN_2507 GBV_ILN_2522 GBV_ILN_4035 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4242 GBV_ILN_4251 GBV_ILN_4305 GBV_ILN_4313 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4326 GBV_ILN_4333 GBV_ILN_4334 GBV_ILN_4335 GBV_ILN_4338 GBV_ILN_4393 48.50 Pflanzenproduktion: Allgemeines 58.34 Lebensmitteltechnologie AR 92
allfields_unstemmed	10.1016/j.jcs.2020.102908 doi (DE-627)ELV003753107 (ELSEVIER)S0733-5210(19)30478-3 DE-627 ger DE-627 rda eng 630 640 660 DE-600 48.50 bkl 58.34 bkl Qian, Xiaojie verfasserin aut Effect of stir-frying on oat milling and pasting properties and rheological properties of oat flour 2020 nicht spezifiziert zzz rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier Stir-frying, similar to roasting, is a key step for oat milling process in China. The oat flour milling yield of Bayou No.2 and Bayou No.8 and their corresponding flour quality were investigated under different processing conditions (160 °C, for 0, 10, 20, 30 and 40 min). Results showed that oat flour milling yield was increased after stir-frying, Bayou No.2 and Bayou No.8 reached the highest yield after a 10 min and 20 min of stir-frying, which were 45.40% and 52.96%, respectively. With the increasing of stir-frying time, the gelatinization degree and the particle size of oat flour gradually increased, while their angle of repose and L* values were reduced. RVA studies showed that the stir-fried oat flour exhibited lower peak, trough, breakdown and setback viscosities compared to not stir-fried oat flour, indicating that stir-fried oat flour formed a more stable network structure and stir-frying induced an inhibitory effect on the retrogradation of oat flour paste. Rheological analysis suggested that the low tanδ of stir-fried oat flour than that of not stir-fried oat flour, revealing that the stir-fried oat flour paste exhibited more elastic but less viscous behavior. Oat flour Stir-frying Flour yield Flour properties Sun, Binghua verfasserin aut Zhu, Chuankai verfasserin aut Zhang, Zheng verfasserin aut Tian, Xiaoling verfasserin aut Wang, Xiaoxi verfasserin aut Enthalten in Journal of cereal science London : Academic Press, 1983 92 Online-Ressource (DE-627)266890946 (DE-600)1469001-9 (DE-576)253762944 nnns volume:92 GBV_USEFLAG_U SYSFLAG_U GBV_ELV GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_32 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_74 GBV_ILN_90 GBV_ILN_95 GBV_ILN_100 GBV_ILN_105 GBV_ILN_110 GBV_ILN_151 GBV_ILN_224 GBV_ILN_370 GBV_ILN_602 GBV_ILN_702 GBV_ILN_2003 GBV_ILN_2004 GBV_ILN_2005 GBV_ILN_2011 GBV_ILN_2014 GBV_ILN_2015 GBV_ILN_2020 GBV_ILN_2021 GBV_ILN_2025 GBV_ILN_2027 GBV_ILN_2034 GBV_ILN_2038 GBV_ILN_2044 GBV_ILN_2048 GBV_ILN_2049 GBV_ILN_2050 GBV_ILN_2056 GBV_ILN_2059 GBV_ILN_2061 GBV_ILN_2064 GBV_ILN_2065 GBV_ILN_2068 GBV_ILN_2111 GBV_ILN_2112 GBV_ILN_2113 GBV_ILN_2118 GBV_ILN_2122 GBV_ILN_2129 GBV_ILN_2143 GBV_ILN_2147 GBV_ILN_2148 GBV_ILN_2152 GBV_ILN_2153 GBV_ILN_2190 GBV_ILN_2336 GBV_ILN_2507 GBV_ILN_2522 GBV_ILN_4035 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4242 GBV_ILN_4251 GBV_ILN_4305 GBV_ILN_4313 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4326 GBV_ILN_4333 GBV_ILN_4334 GBV_ILN_4335 GBV_ILN_4338 GBV_ILN_4393 48.50 Pflanzenproduktion: Allgemeines 58.34 Lebensmitteltechnologie AR 92
allfieldsGer	10.1016/j.jcs.2020.102908 doi (DE-627)ELV003753107 (ELSEVIER)S0733-5210(19)30478-3 DE-627 ger DE-627 rda eng 630 640 660 DE-600 48.50 bkl 58.34 bkl Qian, Xiaojie verfasserin aut Effect of stir-frying on oat milling and pasting properties and rheological properties of oat flour 2020 nicht spezifiziert zzz rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier Stir-frying, similar to roasting, is a key step for oat milling process in China. The oat flour milling yield of Bayou No.2 and Bayou No.8 and their corresponding flour quality were investigated under different processing conditions (160 °C, for 0, 10, 20, 30 and 40 min). Results showed that oat flour milling yield was increased after stir-frying, Bayou No.2 and Bayou No.8 reached the highest yield after a 10 min and 20 min of stir-frying, which were 45.40% and 52.96%, respectively. With the increasing of stir-frying time, the gelatinization degree and the particle size of oat flour gradually increased, while their angle of repose and L* values were reduced. RVA studies showed that the stir-fried oat flour exhibited lower peak, trough, breakdown and setback viscosities compared to not stir-fried oat flour, indicating that stir-fried oat flour formed a more stable network structure and stir-frying induced an inhibitory effect on the retrogradation of oat flour paste. Rheological analysis suggested that the low tanδ of stir-fried oat flour than that of not stir-fried oat flour, revealing that the stir-fried oat flour paste exhibited more elastic but less viscous behavior. Oat flour Stir-frying Flour yield Flour properties Sun, Binghua verfasserin aut Zhu, Chuankai verfasserin aut Zhang, Zheng verfasserin aut Tian, Xiaoling verfasserin aut Wang, Xiaoxi verfasserin aut Enthalten in Journal of cereal science London : Academic Press, 1983 92 Online-Ressource (DE-627)266890946 (DE-600)1469001-9 (DE-576)253762944 nnns volume:92 GBV_USEFLAG_U SYSFLAG_U GBV_ELV GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_32 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_74 GBV_ILN_90 GBV_ILN_95 GBV_ILN_100 GBV_ILN_105 GBV_ILN_110 GBV_ILN_151 GBV_ILN_224 GBV_ILN_370 GBV_ILN_602 GBV_ILN_702 GBV_ILN_2003 GBV_ILN_2004 GBV_ILN_2005 GBV_ILN_2011 GBV_ILN_2014 GBV_ILN_2015 GBV_ILN_2020 GBV_ILN_2021 GBV_ILN_2025 GBV_ILN_2027 GBV_ILN_2034 GBV_ILN_2038 GBV_ILN_2044 GBV_ILN_2048 GBV_ILN_2049 GBV_ILN_2050 GBV_ILN_2056 GBV_ILN_2059 GBV_ILN_2061 GBV_ILN_2064 GBV_ILN_2065 GBV_ILN_2068 GBV_ILN_2111 GBV_ILN_2112 GBV_ILN_2113 GBV_ILN_2118 GBV_ILN_2122 GBV_ILN_2129 GBV_ILN_2143 GBV_ILN_2147 GBV_ILN_2148 GBV_ILN_2152 GBV_ILN_2153 GBV_ILN_2190 GBV_ILN_2336 GBV_ILN_2507 GBV_ILN_2522 GBV_ILN_4035 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4242 GBV_ILN_4251 GBV_ILN_4305 GBV_ILN_4313 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4326 GBV_ILN_4333 GBV_ILN_4334 GBV_ILN_4335 GBV_ILN_4338 GBV_ILN_4393 48.50 Pflanzenproduktion: Allgemeines 58.34 Lebensmitteltechnologie AR 92
allfieldsSound	10.1016/j.jcs.2020.102908 doi (DE-627)ELV003753107 (ELSEVIER)S0733-5210(19)30478-3 DE-627 ger DE-627 rda eng 630 640 660 DE-600 48.50 bkl 58.34 bkl Qian, Xiaojie verfasserin aut Effect of stir-frying on oat milling and pasting properties and rheological properties of oat flour 2020 nicht spezifiziert zzz rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier Stir-frying, similar to roasting, is a key step for oat milling process in China. The oat flour milling yield of Bayou No.2 and Bayou No.8 and their corresponding flour quality were investigated under different processing conditions (160 °C, for 0, 10, 20, 30 and 40 min). Results showed that oat flour milling yield was increased after stir-frying, Bayou No.2 and Bayou No.8 reached the highest yield after a 10 min and 20 min of stir-frying, which were 45.40% and 52.96%, respectively. With the increasing of stir-frying time, the gelatinization degree and the particle size of oat flour gradually increased, while their angle of repose and L* values were reduced. RVA studies showed that the stir-fried oat flour exhibited lower peak, trough, breakdown and setback viscosities compared to not stir-fried oat flour, indicating that stir-fried oat flour formed a more stable network structure and stir-frying induced an inhibitory effect on the retrogradation of oat flour paste. Rheological analysis suggested that the low tanδ of stir-fried oat flour than that of not stir-fried oat flour, revealing that the stir-fried oat flour paste exhibited more elastic but less viscous behavior. Oat flour Stir-frying Flour yield Flour properties Sun, Binghua verfasserin aut Zhu, Chuankai verfasserin aut Zhang, Zheng verfasserin aut Tian, Xiaoling verfasserin aut Wang, Xiaoxi verfasserin aut Enthalten in Journal of cereal science London : Academic Press, 1983 92 Online-Ressource (DE-627)266890946 (DE-600)1469001-9 (DE-576)253762944 nnns volume:92 GBV_USEFLAG_U SYSFLAG_U GBV_ELV GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_32 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_74 GBV_ILN_90 GBV_ILN_95 GBV_ILN_100 GBV_ILN_105 GBV_ILN_110 GBV_ILN_151 GBV_ILN_224 GBV_ILN_370 GBV_ILN_602 GBV_ILN_702 GBV_ILN_2003 GBV_ILN_2004 GBV_ILN_2005 GBV_ILN_2011 GBV_ILN_2014 GBV_ILN_2015 GBV_ILN_2020 GBV_ILN_2021 GBV_ILN_2025 GBV_ILN_2027 GBV_ILN_2034 GBV_ILN_2038 GBV_ILN_2044 GBV_ILN_2048 GBV_ILN_2049 GBV_ILN_2050 GBV_ILN_2056 GBV_ILN_2059 GBV_ILN_2061 GBV_ILN_2064 GBV_ILN_2065 GBV_ILN_2068 GBV_ILN_2111 GBV_ILN_2112 GBV_ILN_2113 GBV_ILN_2118 GBV_ILN_2122 GBV_ILN_2129 GBV_ILN_2143 GBV_ILN_2147 GBV_ILN_2148 GBV_ILN_2152 GBV_ILN_2153 GBV_ILN_2190 GBV_ILN_2336 GBV_ILN_2507 GBV_ILN_2522 GBV_ILN_4035 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4242 GBV_ILN_4251 GBV_ILN_4305 GBV_ILN_4313 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4326 GBV_ILN_4333 GBV_ILN_4334 GBV_ILN_4335 GBV_ILN_4338 GBV_ILN_4393 48.50 Pflanzenproduktion: Allgemeines 58.34 Lebensmitteltechnologie AR 92
language	English
source	Enthalten in Journal of cereal science 92 volume:92
sourceStr	Enthalten in Journal of cereal science 92 volume:92
format_phy_str_mv	Article
bklname	Pflanzenproduktion: Allgemeines Lebensmitteltechnologie
institution	findex.gbv.de
topic_facet	Oat flour Stir-frying Flour yield Flour properties
dewey-raw	630
isfreeaccess_bool	false
container_title	Journal of cereal science
authorswithroles_txt_mv	Qian, Xiaojie @@aut@@ Sun, Binghua @@aut@@ Zhu, Chuankai @@aut@@ Zhang, Zheng @@aut@@ Tian, Xiaoling @@aut@@ Wang, Xiaoxi @@aut@@
publishDateDaySort_date	2020-01-01T00:00:00Z
hierarchy_top_id	266890946
dewey-sort	3630
id	ELV003753107
language_de	englisch
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author	Qian, Xiaojie
spellingShingle	Qian, Xiaojie ddc 630 bkl 48.50 bkl 58.34 misc Oat flour misc Stir-frying misc Flour yield misc Flour properties Effect of stir-frying on oat milling and pasting properties and rheological properties of oat flour
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topic_title	630 640 660 DE-600 48.50 bkl 58.34 bkl Effect of stir-frying on oat milling and pasting properties and rheological properties of oat flour Oat flour Stir-frying Flour yield Flour properties
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title	Effect of stir-frying on oat milling and pasting properties and rheological properties of oat flour
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title_full	Effect of stir-frying on oat milling and pasting properties and rheological properties of oat flour
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title_sort	effect of stir-frying on oat milling and pasting properties and rheological properties of oat flour
title_auth	Effect of stir-frying on oat milling and pasting properties and rheological properties of oat flour
abstract	Stir-frying, similar to roasting, is a key step for oat milling process in China. The oat flour milling yield of Bayou No.2 and Bayou No.8 and their corresponding flour quality were investigated under different processing conditions (160 °C, for 0, 10, 20, 30 and 40 min). Results showed that oat flour milling yield was increased after stir-frying, Bayou No.2 and Bayou No.8 reached the highest yield after a 10 min and 20 min of stir-frying, which were 45.40% and 52.96%, respectively. With the increasing of stir-frying time, the gelatinization degree and the particle size of oat flour gradually increased, while their angle of repose and L* values were reduced. RVA studies showed that the stir-fried oat flour exhibited lower peak, trough, breakdown and setback viscosities compared to not stir-fried oat flour, indicating that stir-fried oat flour formed a more stable network structure and stir-frying induced an inhibitory effect on the retrogradation of oat flour paste. Rheological analysis suggested that the low tanδ of stir-fried oat flour than that of not stir-fried oat flour, revealing that the stir-fried oat flour paste exhibited more elastic but less viscous behavior.
abstractGer	Stir-frying, similar to roasting, is a key step for oat milling process in China. The oat flour milling yield of Bayou No.2 and Bayou No.8 and their corresponding flour quality were investigated under different processing conditions (160 °C, for 0, 10, 20, 30 and 40 min). Results showed that oat flour milling yield was increased after stir-frying, Bayou No.2 and Bayou No.8 reached the highest yield after a 10 min and 20 min of stir-frying, which were 45.40% and 52.96%, respectively. With the increasing of stir-frying time, the gelatinization degree and the particle size of oat flour gradually increased, while their angle of repose and L* values were reduced. RVA studies showed that the stir-fried oat flour exhibited lower peak, trough, breakdown and setback viscosities compared to not stir-fried oat flour, indicating that stir-fried oat flour formed a more stable network structure and stir-frying induced an inhibitory effect on the retrogradation of oat flour paste. Rheological analysis suggested that the low tanδ of stir-fried oat flour than that of not stir-fried oat flour, revealing that the stir-fried oat flour paste exhibited more elastic but less viscous behavior.
abstract_unstemmed	Stir-frying, similar to roasting, is a key step for oat milling process in China. The oat flour milling yield of Bayou No.2 and Bayou No.8 and their corresponding flour quality were investigated under different processing conditions (160 °C, for 0, 10, 20, 30 and 40 min). Results showed that oat flour milling yield was increased after stir-frying, Bayou No.2 and Bayou No.8 reached the highest yield after a 10 min and 20 min of stir-frying, which were 45.40% and 52.96%, respectively. With the increasing of stir-frying time, the gelatinization degree and the particle size of oat flour gradually increased, while their angle of repose and L* values were reduced. RVA studies showed that the stir-fried oat flour exhibited lower peak, trough, breakdown and setback viscosities compared to not stir-fried oat flour, indicating that stir-fried oat flour formed a more stable network structure and stir-frying induced an inhibitory effect on the retrogradation of oat flour paste. Rheological analysis suggested that the low tanδ of stir-fried oat flour than that of not stir-fried oat flour, revealing that the stir-fried oat flour paste exhibited more elastic but less viscous behavior.
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title_short	Effect of stir-frying on oat milling and pasting properties and rheological properties of oat flour
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author2	Sun, Binghua Zhu, Chuankai Zhang, Zheng Tian, Xiaoling Wang, Xiaoxi
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up_date	2024-07-06T20:41:11.240Z
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Effect of stir-frying on oat milling and pasting properties and rheological properties of oat flour

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