Oats

Question 1

Oats Latin name

Answer 1

Avena sativa L.

Question 2

Annual production

Answer 2

8th among cereals for global production.

Russia largest producer, Canada second.

80% used as feed.

Question 3

Oat Grain

Answer 3

Hulled varieties most common. Hulls represent 20% of the grain.

Hulless cultivars are lower yielding, caryopsis is smaller and easily damaged.

Question 4

Implications of Oat Hull

Answer 4

Implications for digestibility, storage, transport, processing. Trichomes are irritating.

Question 5

What are oats used for

Answer 5

Feed and furfural

Question 6

What is Groat?

Answer 6

oat kernel after it has been dehulled.

Question 7

Oat is high in what compared to other cereals?

Answer 7

Fat (4-10%). similar or higher than corn. It is not localized to the germ like most, it is 50% in starchy endosperm, 40% in bran, 10% in germ.

Protein (20%).

Question 8

Why is it necessary to heat treat oats before milling (stabilization)?

Answer 8

Oat bran contains active lipase that contacts fat when damaged. this results in the release of free fatty acids and soapy flavours. heat inactivates lipase.

Question 9

Why isn’t the bran removed during milling like most cereals?

Answer 9

Oat bran is thin and pale; has little to no effect on quality go milled oat products.

Question 10

Oat Starch Granules are

Answer 10

Compound

Question 11

what is the primary constituent of the endosperm cell wall

Answer 11

beta-glucan.

Question 12

What is Oat Milling?

Answer 12

the production of groats (dehulled oat)

Question 13

Describe the Oat Milling Process

Answer 13

Cleaning – removes foreign material.

Shelling – impact dehuller splits hulls into slivers which fall off. Separated by aspiration.

Condition – add moisture with steam to 25%. helps start inactivating lipase.

Kilning – hot air (150ºC) roasts the groat and inactivates lipase (stabilization). develops nutty flavour, reduces moisture for storage.

Question 14

Describe the Flaking Process of Groats to make Rolled Oats

Answer 14

Scouring (optional brushes away hairy pericarp.

Steaming softens the groat and improves flakiness.

Flaking – passes groats between smooth heated rolls(tick flake)

Drying – reduces moisture for packing.

Question 15

Thin Flake

Answer 15

Groat is cut into pieces – oat meal, steel cut meal, pin head meal.

the thinner the cut the shorter the cooking time – instant oats.

Question 16

Oat Bran

Answer 16

The oat bran fraction is not more than 50% of the starting material and has a total beta gluten of at least 5.5%, TDF of 16%, and at least one third of the TDF is soluble