The Effect Of Milling Method On The Physicochemical And Dough Processing Characteristics Of Oat Flour

Oats and oats products with hypoglycemic,hypolipidemic effect,which are welcomed by consumers.Oat flour,as a primary product of oat processing,is widely used in traditional oats food and oat deep processing utilization.However,the raw oat flour materials produced by different processing methods,the quality varied significantly and make it impossible for users to select suitable raw materials for the further processing of oat products.Therefore,oat Ba You 1 as the research object,milled by different methods to obtain the traditional fried oat flour,oatmeal flour,ultra-micro oat flour and control oat flour.There are three aspects research:the physical and chemical indexes,oat flour dough processing characteristics at room temperature and shelf life.The results are as follows:(1)Milling methods affect the yield and particle size of oat flour.Ultra-micro oat flour had the highest flour yield(95.0%)and the highest damaged starch content(28.83 UCDc);Compared with the control oat flour,the fat content of the three oat flour was increased,while the protein content,?-glucan content and ash content were decreased.Scanning electron microscopy showed that the oatmeal flour starch granules remained intact.Over all,the physical and chemical indexes of fried oat flour and ultra-micro oat flour are better than oatmeal flour.(2)Milling methods affect significantly the dough properties of three kinds of oat flour during storage at room temperature.The water absorption of fried oat flour and ultra-micro oat flour is relatively higher(about 100%).MixoLab,RVA and X-RD showed that oatmeal flour had the highest recovery value.With the extension of storage time,the recovery value of oatmeal flour was greater than fried oat flour and ultra-micro oat flour.With the extension of storage time,the sensory scores of oat flour noodles were decreased and oatmeal flour was decreased most.The texture results showed that the hardness of oat noodles processed by oatmeal flour was significantly greater than fried oat flour and ultra-micro oat flour.(3)With the extension of storage time,the content of fatty acid and MDA content in oat flour were increased.The increase of fatty acid value and MDA content in fried oat flour and ultra-micro oat flour were smaller than oatmeal flour.The fatty acid value and MDA content of three kinds of oat flour stored at 50? increased faster than that of 40?,and the corresponding shelf life became shorter.The accelerated shelf-life testing predicts that shelf life of fried oat flour,oatmeal flour,ultra-micro oat flour stored at room temperature(20 ?)are 304d,140d and 204d,respectively.Fried oatmeal and ultra-micro oat flour were inactivated enzyme completely,the starch paste completely,suitable for processing into oat flour and cooking traditional oat food,oatmeal flour was suitable for processing bakery products.