The role of hydrothermal treatment (steaming and tempering) parameters on oat groat, flake and flour properties

The role of hydrothermal treatment (steaming and tempering) parameters on oat groat, flake, and flour properties was studied by using experimental design and response surface modelling approach. The modelled properties were oat groat hardness, oat flake hardness, and oat flour particle size milled f...
Ausführliche Beschreibung

Gespeichert in:

Autor*in:	Sammalisto, Saara [verfasserIn] Laitinen, Miikka [verfasserIn] Katina, Kati [verfasserIn] Sontag-Strohm, Tuula [verfasserIn]

Format:	E-Artikel
Sprache:	Englisch

Erschienen:	2022

Schlagwörter:	Oat milling Hydrothermal treatment Groat hardness Oat flour particle size

Übergeordnetes Werk:	Enthalten in: LWT - food science and technology - Amsterdam [u.a.] : Elsevier, 1993, 171
Übergeordnetes Werk:	volume:171

DOI / URN:	10.1016/j.lwt.2022.114137

Katalog-ID:	ELV00880835X

Internformat


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245	1	0	\|a The role of hydrothermal treatment (steaming and tempering) parameters on oat groat, flake and flour properties
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520			\|a The role of hydrothermal treatment (steaming and tempering) parameters on oat groat, flake, and flour properties was studied by using experimental design and response surface modelling approach. The modelled properties were oat groat hardness, oat flake hardness, and oat flour particle size milled from oat groats and oat flakes. In the design of experiments, the studied factors were moisture content, temperature, and duration of the hydrothermal treatment using the central composite face-centred design (CCF). Three untreated oat groat cultivar samples with varying native groat hardness were studied. Among the studied factors, tempering temperature influenced both groat hardness and flour particle size in all samples. High temperature led to fragile groats and fine flours, while low temperature resulted in hard groats and coarse flours. The treatment parameters affected groat and flour properties in a generally similar way, but sample-specific differences remained in groat hardness and flour particle size after identical treatments. In the sample with the softest native groats, also the moisture content influenced groat hardness and flour particle size. Our results suggest that with a proper selection of the native groats and by adjusting the hydrothermal treatment parameters, the milling properties of oat could be optimised for specific uses.
650		4	\|a Oat milling
650		4	\|a Hydrothermal treatment
650		4	\|a Groat hardness
650		4	\|a Oat flour particle size
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700	1		\|a Katina, Kati \|e verfasserin \|4 aut
700	1		\|a Sontag-Strohm, Tuula \|e verfasserin \|4 aut
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936	b	k	\|a 48.00 \|j Land- und Forstwirtschaft: Allgemeines
936	b	k	\|a 58.34 \|j Lebensmitteltechnologie
951			\|a AR
952			\|d 171

Indexfelder

author_variant	s s ss m l ml k k kk t s s tss
matchkey_str	sammalistosaaralaitinenmiikkakatinakatis:2022----:hrlohdohratetettaigntmeigaaeesnago
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bklnumber	48.00 58.34
publishDate	2022
allfields	10.1016/j.lwt.2022.114137 doi (DE-627)ELV00880835X (ELSEVIER)S0023-6438(22)01072-6 DE-627 ger DE-627 rda eng 660 DE-600 48.00 bkl 58.34 bkl Sammalisto, Saara verfasserin (orcid)0000-0002-6292-2188 aut The role of hydrothermal treatment (steaming and tempering) parameters on oat groat, flake and flour properties 2022 nicht spezifiziert zzz rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier The role of hydrothermal treatment (steaming and tempering) parameters on oat groat, flake, and flour properties was studied by using experimental design and response surface modelling approach. The modelled properties were oat groat hardness, oat flake hardness, and oat flour particle size milled from oat groats and oat flakes. In the design of experiments, the studied factors were moisture content, temperature, and duration of the hydrothermal treatment using the central composite face-centred design (CCF). Three untreated oat groat cultivar samples with varying native groat hardness were studied. Among the studied factors, tempering temperature influenced both groat hardness and flour particle size in all samples. High temperature led to fragile groats and fine flours, while low temperature resulted in hard groats and coarse flours. The treatment parameters affected groat and flour properties in a generally similar way, but sample-specific differences remained in groat hardness and flour particle size after identical treatments. In the sample with the softest native groats, also the moisture content influenced groat hardness and flour particle size. Our results suggest that with a proper selection of the native groats and by adjusting the hydrothermal treatment parameters, the milling properties of oat could be optimised for specific uses. Oat milling Hydrothermal treatment Groat hardness Oat flour particle size Laitinen, Miikka verfasserin aut Katina, Kati verfasserin aut Sontag-Strohm, Tuula verfasserin aut Enthalten in LWT - food science and technology Amsterdam [u.a.] : Elsevier, 1993 171 Online-Ressource (DE-627)266892248 (DE-600)1469139-5 (DE-576)103373179 nnns volume:171 GBV_USEFLAG_U SYSFLAG_U GBV_ELV SSG-OPC-FOR GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_39 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_95 GBV_ILN_105 GBV_ILN_110 GBV_ILN_151 GBV_ILN_161 GBV_ILN_170 GBV_ILN_213 GBV_ILN_224 GBV_ILN_230 GBV_ILN_285 GBV_ILN_293 GBV_ILN_602 GBV_ILN_2001 GBV_ILN_2003 GBV_ILN_2004 GBV_ILN_2005 GBV_ILN_2007 GBV_ILN_2008 GBV_ILN_2009 GBV_ILN_2010 GBV_ILN_2011 GBV_ILN_2014 GBV_ILN_2015 GBV_ILN_2020 GBV_ILN_2021 GBV_ILN_2025 GBV_ILN_2026 GBV_ILN_2027 GBV_ILN_2031 GBV_ILN_2034 GBV_ILN_2038 GBV_ILN_2044 GBV_ILN_2048 GBV_ILN_2049 GBV_ILN_2050 GBV_ILN_2055 GBV_ILN_2056 GBV_ILN_2059 GBV_ILN_2061 GBV_ILN_2064 GBV_ILN_2065 GBV_ILN_2068 GBV_ILN_2088 GBV_ILN_2106 GBV_ILN_2110 GBV_ILN_2111 GBV_ILN_2112 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_2232 GBV_ILN_2336 GBV_ILN_2470 GBV_ILN_2507 GBV_ILN_2548 GBV_ILN_4012 GBV_ILN_4035 GBV_ILN_4037 GBV_ILN_4046 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4242 GBV_ILN_4249 GBV_ILN_4251 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4326 GBV_ILN_4333 GBV_ILN_4334 GBV_ILN_4338 GBV_ILN_4367 GBV_ILN_4393 GBV_ILN_4700 48.00 Land- und Forstwirtschaft: Allgemeines 58.34 Lebensmitteltechnologie AR 171
spelling	10.1016/j.lwt.2022.114137 doi (DE-627)ELV00880835X (ELSEVIER)S0023-6438(22)01072-6 DE-627 ger DE-627 rda eng 660 DE-600 48.00 bkl 58.34 bkl Sammalisto, Saara verfasserin (orcid)0000-0002-6292-2188 aut The role of hydrothermal treatment (steaming and tempering) parameters on oat groat, flake and flour properties 2022 nicht spezifiziert zzz rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier The role of hydrothermal treatment (steaming and tempering) parameters on oat groat, flake, and flour properties was studied by using experimental design and response surface modelling approach. The modelled properties were oat groat hardness, oat flake hardness, and oat flour particle size milled from oat groats and oat flakes. In the design of experiments, the studied factors were moisture content, temperature, and duration of the hydrothermal treatment using the central composite face-centred design (CCF). Three untreated oat groat cultivar samples with varying native groat hardness were studied. Among the studied factors, tempering temperature influenced both groat hardness and flour particle size in all samples. High temperature led to fragile groats and fine flours, while low temperature resulted in hard groats and coarse flours. The treatment parameters affected groat and flour properties in a generally similar way, but sample-specific differences remained in groat hardness and flour particle size after identical treatments. In the sample with the softest native groats, also the moisture content influenced groat hardness and flour particle size. Our results suggest that with a proper selection of the native groats and by adjusting the hydrothermal treatment parameters, the milling properties of oat could be optimised for specific uses. Oat milling Hydrothermal treatment Groat hardness Oat flour particle size Laitinen, Miikka verfasserin aut Katina, Kati verfasserin aut Sontag-Strohm, Tuula verfasserin aut Enthalten in LWT - food science and technology Amsterdam [u.a.] : Elsevier, 1993 171 Online-Ressource (DE-627)266892248 (DE-600)1469139-5 (DE-576)103373179 nnns volume:171 GBV_USEFLAG_U SYSFLAG_U GBV_ELV SSG-OPC-FOR GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_39 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_95 GBV_ILN_105 GBV_ILN_110 GBV_ILN_151 GBV_ILN_161 GBV_ILN_170 GBV_ILN_213 GBV_ILN_224 GBV_ILN_230 GBV_ILN_285 GBV_ILN_293 GBV_ILN_602 GBV_ILN_2001 GBV_ILN_2003 GBV_ILN_2004 GBV_ILN_2005 GBV_ILN_2007 GBV_ILN_2008 GBV_ILN_2009 GBV_ILN_2010 GBV_ILN_2011 GBV_ILN_2014 GBV_ILN_2015 GBV_ILN_2020 GBV_ILN_2021 GBV_ILN_2025 GBV_ILN_2026 GBV_ILN_2027 GBV_ILN_2031 GBV_ILN_2034 GBV_ILN_2038 GBV_ILN_2044 GBV_ILN_2048 GBV_ILN_2049 GBV_ILN_2050 GBV_ILN_2055 GBV_ILN_2056 GBV_ILN_2059 GBV_ILN_2061 GBV_ILN_2064 GBV_ILN_2065 GBV_ILN_2068 GBV_ILN_2088 GBV_ILN_2106 GBV_ILN_2110 GBV_ILN_2111 GBV_ILN_2112 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_2232 GBV_ILN_2336 GBV_ILN_2470 GBV_ILN_2507 GBV_ILN_2548 GBV_ILN_4012 GBV_ILN_4035 GBV_ILN_4037 GBV_ILN_4046 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4242 GBV_ILN_4249 GBV_ILN_4251 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4326 GBV_ILN_4333 GBV_ILN_4334 GBV_ILN_4338 GBV_ILN_4367 GBV_ILN_4393 GBV_ILN_4700 48.00 Land- und Forstwirtschaft: Allgemeines 58.34 Lebensmitteltechnologie AR 171
allfields_unstemmed	10.1016/j.lwt.2022.114137 doi (DE-627)ELV00880835X (ELSEVIER)S0023-6438(22)01072-6 DE-627 ger DE-627 rda eng 660 DE-600 48.00 bkl 58.34 bkl Sammalisto, Saara verfasserin (orcid)0000-0002-6292-2188 aut The role of hydrothermal treatment (steaming and tempering) parameters on oat groat, flake and flour properties 2022 nicht spezifiziert zzz rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier The role of hydrothermal treatment (steaming and tempering) parameters on oat groat, flake, and flour properties was studied by using experimental design and response surface modelling approach. The modelled properties were oat groat hardness, oat flake hardness, and oat flour particle size milled from oat groats and oat flakes. In the design of experiments, the studied factors were moisture content, temperature, and duration of the hydrothermal treatment using the central composite face-centred design (CCF). Three untreated oat groat cultivar samples with varying native groat hardness were studied. Among the studied factors, tempering temperature influenced both groat hardness and flour particle size in all samples. High temperature led to fragile groats and fine flours, while low temperature resulted in hard groats and coarse flours. The treatment parameters affected groat and flour properties in a generally similar way, but sample-specific differences remained in groat hardness and flour particle size after identical treatments. In the sample with the softest native groats, also the moisture content influenced groat hardness and flour particle size. Our results suggest that with a proper selection of the native groats and by adjusting the hydrothermal treatment parameters, the milling properties of oat could be optimised for specific uses. Oat milling Hydrothermal treatment Groat hardness Oat flour particle size Laitinen, Miikka verfasserin aut Katina, Kati verfasserin aut Sontag-Strohm, Tuula verfasserin aut Enthalten in LWT - food science and technology Amsterdam [u.a.] : Elsevier, 1993 171 Online-Ressource (DE-627)266892248 (DE-600)1469139-5 (DE-576)103373179 nnns volume:171 GBV_USEFLAG_U SYSFLAG_U GBV_ELV SSG-OPC-FOR GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_39 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_95 GBV_ILN_105 GBV_ILN_110 GBV_ILN_151 GBV_ILN_161 GBV_ILN_170 GBV_ILN_213 GBV_ILN_224 GBV_ILN_230 GBV_ILN_285 GBV_ILN_293 GBV_ILN_602 GBV_ILN_2001 GBV_ILN_2003 GBV_ILN_2004 GBV_ILN_2005 GBV_ILN_2007 GBV_ILN_2008 GBV_ILN_2009 GBV_ILN_2010 GBV_ILN_2011 GBV_ILN_2014 GBV_ILN_2015 GBV_ILN_2020 GBV_ILN_2021 GBV_ILN_2025 GBV_ILN_2026 GBV_ILN_2027 GBV_ILN_2031 GBV_ILN_2034 GBV_ILN_2038 GBV_ILN_2044 GBV_ILN_2048 GBV_ILN_2049 GBV_ILN_2050 GBV_ILN_2055 GBV_ILN_2056 GBV_ILN_2059 GBV_ILN_2061 GBV_ILN_2064 GBV_ILN_2065 GBV_ILN_2068 GBV_ILN_2088 GBV_ILN_2106 GBV_ILN_2110 GBV_ILN_2111 GBV_ILN_2112 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_2232 GBV_ILN_2336 GBV_ILN_2470 GBV_ILN_2507 GBV_ILN_2548 GBV_ILN_4012 GBV_ILN_4035 GBV_ILN_4037 GBV_ILN_4046 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4242 GBV_ILN_4249 GBV_ILN_4251 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4326 GBV_ILN_4333 GBV_ILN_4334 GBV_ILN_4338 GBV_ILN_4367 GBV_ILN_4393 GBV_ILN_4700 48.00 Land- und Forstwirtschaft: Allgemeines 58.34 Lebensmitteltechnologie AR 171
allfieldsGer	10.1016/j.lwt.2022.114137 doi (DE-627)ELV00880835X (ELSEVIER)S0023-6438(22)01072-6 DE-627 ger DE-627 rda eng 660 DE-600 48.00 bkl 58.34 bkl Sammalisto, Saara verfasserin (orcid)0000-0002-6292-2188 aut The role of hydrothermal treatment (steaming and tempering) parameters on oat groat, flake and flour properties 2022 nicht spezifiziert zzz rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier The role of hydrothermal treatment (steaming and tempering) parameters on oat groat, flake, and flour properties was studied by using experimental design and response surface modelling approach. The modelled properties were oat groat hardness, oat flake hardness, and oat flour particle size milled from oat groats and oat flakes. In the design of experiments, the studied factors were moisture content, temperature, and duration of the hydrothermal treatment using the central composite face-centred design (CCF). Three untreated oat groat cultivar samples with varying native groat hardness were studied. Among the studied factors, tempering temperature influenced both groat hardness and flour particle size in all samples. High temperature led to fragile groats and fine flours, while low temperature resulted in hard groats and coarse flours. The treatment parameters affected groat and flour properties in a generally similar way, but sample-specific differences remained in groat hardness and flour particle size after identical treatments. In the sample with the softest native groats, also the moisture content influenced groat hardness and flour particle size. Our results suggest that with a proper selection of the native groats and by adjusting the hydrothermal treatment parameters, the milling properties of oat could be optimised for specific uses. Oat milling Hydrothermal treatment Groat hardness Oat flour particle size Laitinen, Miikka verfasserin aut Katina, Kati verfasserin aut Sontag-Strohm, Tuula verfasserin aut Enthalten in LWT - food science and technology Amsterdam [u.a.] : Elsevier, 1993 171 Online-Ressource (DE-627)266892248 (DE-600)1469139-5 (DE-576)103373179 nnns volume:171 GBV_USEFLAG_U SYSFLAG_U GBV_ELV SSG-OPC-FOR GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_39 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_95 GBV_ILN_105 GBV_ILN_110 GBV_ILN_151 GBV_ILN_161 GBV_ILN_170 GBV_ILN_213 GBV_ILN_224 GBV_ILN_230 GBV_ILN_285 GBV_ILN_293 GBV_ILN_602 GBV_ILN_2001 GBV_ILN_2003 GBV_ILN_2004 GBV_ILN_2005 GBV_ILN_2007 GBV_ILN_2008 GBV_ILN_2009 GBV_ILN_2010 GBV_ILN_2011 GBV_ILN_2014 GBV_ILN_2015 GBV_ILN_2020 GBV_ILN_2021 GBV_ILN_2025 GBV_ILN_2026 GBV_ILN_2027 GBV_ILN_2031 GBV_ILN_2034 GBV_ILN_2038 GBV_ILN_2044 GBV_ILN_2048 GBV_ILN_2049 GBV_ILN_2050 GBV_ILN_2055 GBV_ILN_2056 GBV_ILN_2059 GBV_ILN_2061 GBV_ILN_2064 GBV_ILN_2065 GBV_ILN_2068 GBV_ILN_2088 GBV_ILN_2106 GBV_ILN_2110 GBV_ILN_2111 GBV_ILN_2112 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_2232 GBV_ILN_2336 GBV_ILN_2470 GBV_ILN_2507 GBV_ILN_2548 GBV_ILN_4012 GBV_ILN_4035 GBV_ILN_4037 GBV_ILN_4046 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4242 GBV_ILN_4249 GBV_ILN_4251 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4326 GBV_ILN_4333 GBV_ILN_4334 GBV_ILN_4338 GBV_ILN_4367 GBV_ILN_4393 GBV_ILN_4700 48.00 Land- und Forstwirtschaft: Allgemeines 58.34 Lebensmitteltechnologie AR 171
allfieldsSound	10.1016/j.lwt.2022.114137 doi (DE-627)ELV00880835X (ELSEVIER)S0023-6438(22)01072-6 DE-627 ger DE-627 rda eng 660 DE-600 48.00 bkl 58.34 bkl Sammalisto, Saara verfasserin (orcid)0000-0002-6292-2188 aut The role of hydrothermal treatment (steaming and tempering) parameters on oat groat, flake and flour properties 2022 nicht spezifiziert zzz rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier The role of hydrothermal treatment (steaming and tempering) parameters on oat groat, flake, and flour properties was studied by using experimental design and response surface modelling approach. The modelled properties were oat groat hardness, oat flake hardness, and oat flour particle size milled from oat groats and oat flakes. In the design of experiments, the studied factors were moisture content, temperature, and duration of the hydrothermal treatment using the central composite face-centred design (CCF). Three untreated oat groat cultivar samples with varying native groat hardness were studied. Among the studied factors, tempering temperature influenced both groat hardness and flour particle size in all samples. High temperature led to fragile groats and fine flours, while low temperature resulted in hard groats and coarse flours. The treatment parameters affected groat and flour properties in a generally similar way, but sample-specific differences remained in groat hardness and flour particle size after identical treatments. In the sample with the softest native groats, also the moisture content influenced groat hardness and flour particle size. Our results suggest that with a proper selection of the native groats and by adjusting the hydrothermal treatment parameters, the milling properties of oat could be optimised for specific uses. Oat milling Hydrothermal treatment Groat hardness Oat flour particle size Laitinen, Miikka verfasserin aut Katina, Kati verfasserin aut Sontag-Strohm, Tuula verfasserin aut Enthalten in LWT - food science and technology Amsterdam [u.a.] : Elsevier, 1993 171 Online-Ressource (DE-627)266892248 (DE-600)1469139-5 (DE-576)103373179 nnns volume:171 GBV_USEFLAG_U SYSFLAG_U GBV_ELV SSG-OPC-FOR GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_39 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_95 GBV_ILN_105 GBV_ILN_110 GBV_ILN_151 GBV_ILN_161 GBV_ILN_170 GBV_ILN_213 GBV_ILN_224 GBV_ILN_230 GBV_ILN_285 GBV_ILN_293 GBV_ILN_602 GBV_ILN_2001 GBV_ILN_2003 GBV_ILN_2004 GBV_ILN_2005 GBV_ILN_2007 GBV_ILN_2008 GBV_ILN_2009 GBV_ILN_2010 GBV_ILN_2011 GBV_ILN_2014 GBV_ILN_2015 GBV_ILN_2020 GBV_ILN_2021 GBV_ILN_2025 GBV_ILN_2026 GBV_ILN_2027 GBV_ILN_2031 GBV_ILN_2034 GBV_ILN_2038 GBV_ILN_2044 GBV_ILN_2048 GBV_ILN_2049 GBV_ILN_2050 GBV_ILN_2055 GBV_ILN_2056 GBV_ILN_2059 GBV_ILN_2061 GBV_ILN_2064 GBV_ILN_2065 GBV_ILN_2068 GBV_ILN_2088 GBV_ILN_2106 GBV_ILN_2110 GBV_ILN_2111 GBV_ILN_2112 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_2232 GBV_ILN_2336 GBV_ILN_2470 GBV_ILN_2507 GBV_ILN_2548 GBV_ILN_4012 GBV_ILN_4035 GBV_ILN_4037 GBV_ILN_4046 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4242 GBV_ILN_4249 GBV_ILN_4251 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4326 GBV_ILN_4333 GBV_ILN_4334 GBV_ILN_4338 GBV_ILN_4367 GBV_ILN_4393 GBV_ILN_4700 48.00 Land- und Forstwirtschaft: Allgemeines 58.34 Lebensmitteltechnologie AR 171
language	English
source	Enthalten in LWT - food science and technology 171 volume:171
sourceStr	Enthalten in LWT - food science and technology 171 volume:171
format_phy_str_mv	Article
bklname	Land- und Forstwirtschaft: Allgemeines Lebensmitteltechnologie
institution	findex.gbv.de
topic_facet	Oat milling Hydrothermal treatment Groat hardness Oat flour particle size
dewey-raw	660
isfreeaccess_bool	false
container_title	LWT - food science and technology
authorswithroles_txt_mv	Sammalisto, Saara @@aut@@ Laitinen, Miikka @@aut@@ Katina, Kati @@aut@@ Sontag-Strohm, Tuula @@aut@@
publishDateDaySort_date	2022-01-01T00:00:00Z
hierarchy_top_id	266892248
dewey-sort	3660
id	ELV00880835X
language_de	englisch
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author	Sammalisto, Saara
spellingShingle	Sammalisto, Saara ddc 660 bkl 48.00 bkl 58.34 misc Oat milling misc Hydrothermal treatment misc Groat hardness misc Oat flour particle size The role of hydrothermal treatment (steaming and tempering) parameters on oat groat, flake and flour properties
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topic_title	660 DE-600 48.00 bkl 58.34 bkl The role of hydrothermal treatment (steaming and tempering) parameters on oat groat, flake and flour properties Oat milling Hydrothermal treatment Groat hardness Oat flour particle size
topic	ddc 660 bkl 48.00 bkl 58.34 misc Oat milling misc Hydrothermal treatment misc Groat hardness misc Oat flour particle size
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title	The role of hydrothermal treatment (steaming and tempering) parameters on oat groat, flake and flour properties
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title_full	The role of hydrothermal treatment (steaming and tempering) parameters on oat groat, flake and flour properties
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title_sort	the role of hydrothermal treatment (steaming and tempering) parameters on oat groat, flake and flour properties
title_auth	The role of hydrothermal treatment (steaming and tempering) parameters on oat groat, flake and flour properties
abstract	The role of hydrothermal treatment (steaming and tempering) parameters on oat groat, flake, and flour properties was studied by using experimental design and response surface modelling approach. The modelled properties were oat groat hardness, oat flake hardness, and oat flour particle size milled from oat groats and oat flakes. In the design of experiments, the studied factors were moisture content, temperature, and duration of the hydrothermal treatment using the central composite face-centred design (CCF). Three untreated oat groat cultivar samples with varying native groat hardness were studied. Among the studied factors, tempering temperature influenced both groat hardness and flour particle size in all samples. High temperature led to fragile groats and fine flours, while low temperature resulted in hard groats and coarse flours. The treatment parameters affected groat and flour properties in a generally similar way, but sample-specific differences remained in groat hardness and flour particle size after identical treatments. In the sample with the softest native groats, also the moisture content influenced groat hardness and flour particle size. Our results suggest that with a proper selection of the native groats and by adjusting the hydrothermal treatment parameters, the milling properties of oat could be optimised for specific uses.
abstractGer	The role of hydrothermal treatment (steaming and tempering) parameters on oat groat, flake, and flour properties was studied by using experimental design and response surface modelling approach. The modelled properties were oat groat hardness, oat flake hardness, and oat flour particle size milled from oat groats and oat flakes. In the design of experiments, the studied factors were moisture content, temperature, and duration of the hydrothermal treatment using the central composite face-centred design (CCF). Three untreated oat groat cultivar samples with varying native groat hardness were studied. Among the studied factors, tempering temperature influenced both groat hardness and flour particle size in all samples. High temperature led to fragile groats and fine flours, while low temperature resulted in hard groats and coarse flours. The treatment parameters affected groat and flour properties in a generally similar way, but sample-specific differences remained in groat hardness and flour particle size after identical treatments. In the sample with the softest native groats, also the moisture content influenced groat hardness and flour particle size. Our results suggest that with a proper selection of the native groats and by adjusting the hydrothermal treatment parameters, the milling properties of oat could be optimised for specific uses.
abstract_unstemmed	The role of hydrothermal treatment (steaming and tempering) parameters on oat groat, flake, and flour properties was studied by using experimental design and response surface modelling approach. The modelled properties were oat groat hardness, oat flake hardness, and oat flour particle size milled from oat groats and oat flakes. In the design of experiments, the studied factors were moisture content, temperature, and duration of the hydrothermal treatment using the central composite face-centred design (CCF). Three untreated oat groat cultivar samples with varying native groat hardness were studied. Among the studied factors, tempering temperature influenced both groat hardness and flour particle size in all samples. High temperature led to fragile groats and fine flours, while low temperature resulted in hard groats and coarse flours. The treatment parameters affected groat and flour properties in a generally similar way, but sample-specific differences remained in groat hardness and flour particle size after identical treatments. In the sample with the softest native groats, also the moisture content influenced groat hardness and flour particle size. Our results suggest that with a proper selection of the native groats and by adjusting the hydrothermal treatment parameters, the milling properties of oat could be optimised for specific uses.
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title_short	The role of hydrothermal treatment (steaming and tempering) parameters on oat groat, flake and flour properties
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author2	Laitinen, Miikka Katina, Kati Sontag-Strohm, Tuula
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up_date	2024-07-06T20:58:26.034Z
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The modelled properties were oat groat hardness, oat flake hardness, and oat flour particle size milled from oat groats and oat flakes. In the design of experiments, the studied factors were moisture content, temperature, and duration of the hydrothermal treatment using the central composite face-centred design (CCF). Three untreated oat groat cultivar samples with varying native groat hardness were studied. Among the studied factors, tempering temperature influenced both groat hardness and flour particle size in all samples. High temperature led to fragile groats and fine flours, while low temperature resulted in hard groats and coarse flours. The treatment parameters affected groat and flour properties in a generally similar way, but sample-specific differences remained in groat hardness and flour particle size after identical treatments. In the sample with the softest native groats, also the moisture content influenced groat hardness and flour particle size. 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The role of hydrothermal treatment (steaming and tempering) parameters on oat groat, flake and flour properties

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