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- W4308481386 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. • Both native groat properties and treatment influenced oat milling properties. • The treatment influenced oat groat and flour properties in generally similar way. • Samples differed in milling behaviour and hardness after treatments. • Oat flour particle size could be controlled with hydrothermal treatment parameters." @default.
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- W4308481386 date "2022-12-01" @default.
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- W4308481386 title "The role of hydrothermal treatment (steaming and tempering) parameters on oat groat, flake and flour properties" @default.
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- W4308481386 doi "https://doi.org/10.1016/j.lwt.2022.114137" @default.
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