Dry processing of oats - Application of dry milling

Journal of Food Engineering

Volumn 82, Issue 4, 2007, Pages 559-567

  Wang, Ruohang ^a   Koutinas, Apostolis A ^a   Campbell, Grant M ^a  

^a UNIVERSITY OF MANCHESTER   (United Kingdom)

Author keywords

Glucan; Bran; Dry milling; Oats

Indexed keywords

COMMINUTION; FOOD PROCESSING; LIPIDS; STARCH;

DRY MILLING; FLOUR SEPARATION; GLUCAN; OAT PEARLING;

CROPS;

COMMINUTION; DRY PROCESS; LIPIDS; OATS; STARCH;

AVENA; AVENA NUDA;

EID: 34248231344     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2007.03.011     Document Type: Article

References (25)

1. Anonymous. (1995). Fractionation processes: Descriptions, merits and deficiencies. Agriculture and Agri-Food Canada, Threshold Technologies Company and POS Pilot Plant, CANUC Database.
2. Asp N.G., Mattsson B., and Onning G. Variation in dietary fibre, β-glucan, starch, protein, fat and hull content of oats grown in Sweden 1987-1989. European Journal of Clinical Nutrition 46 1 (1992) 31-37
3. Bass E.J. Wheat flour milling. In: Pomeranz Y. (Ed). Wheat: Chemistry and technology. 3rd ed. Vol. 2 (1988), American Association of Cereal Chemists, St Paul, MN, USA 1-68
4. Berigari M.S. Determination of total protein in plant tissues from nitrogen analysis by a modified Kjeldahl digestion and Nesslerization method (1975), Argonne National Laboratory, Argonne, IL, USA
5. Brown C.M., and Craddock J.D. Oil content and groat weight of entries in the world oat collection. Crop Science 12 (1972) 514-515
6. Campbell G.M., Bunn P.J., Webb C., and Hook S.C.W. On predicting roller milling performance. II. The Breakage Function. Powder Technology 115 3 (2001) 243-255
7. Campbell G.M., and Webb C. On predicting roller milling performance. I. The Breakage equation. Powder Technology 115 3 (2001) 234-242
8. Doehlert D.C., and McMullen M.S. Genotypic and environmental effects on oat milling characteristics and groat hardness. Cereal Chemistry 77 2 (2000) 148-154
9. Doehlert D.C., and Moore W.R. Composition of oat bran and flour prepared by three different mechanisms of dry milling. Cereal Chemistry 74 4 (1997) 403-406
10. Fang C., and Campbell G.M. Effect of roll fluting disposition and roll gap on breakage of wheat kernels during first-break roller milling. Cereal Chemistry 79 4 (2002) 518-522
11. Fang C., and Campbell G.M. On predicting roller milling performance IV: Effect of roll disposition on the particle size distribution from first break milling of wheat. Journal of Cereal Science 37 1 (2003) 21-29
12. Fulcher R.G. Morphological and chemical organization of the oat kernel. In: Webster H.F. (Ed). Oat chemistry and technology (1986), American Association of Cereal Chemists, St Paul, MN, USA 47-74
13. Fulcher G.R., and Miller S.S. Structure of oat bran and distribution of dietary fiber components. In: Wood P.J. (Ed). Oat bran (1993), American Association of Cereal Chemists, St Paul, MN, USA
14. Gray D.A., Auerbach R.H., Hill S., Wang R., Campbell G.M., Webb C., et al. Enrichment of oat antioxidant activity by dry milling and sieving. Journal of Cereal Science 32 1 (2000) 89-98
15. Haque E. Application of size reduction theory to roller mill design and operation. Cereal Foods World 36 (1991) 368-375
16. Hsieh F.H., Martin D.G., Black H.C., and Tipples K.H. Some factors affecting first break grinding of Canadian wheat. Cereal Chemistry 57 (1980) 217-223
17. Hutchinson J.G., Martin H.F., and Moran T. Location and destruction of lipase in oats. Nature (London) 167 (1951) 758-759
18. Koutinas A.A., Wang R.-H., Campbell G.M., and Webb C. A whole crop biorefinery system: A closed system for the manufacture of non-food products from cereals. In: Kamm B., Gruber P.R., and Kamm M. (Eds). Biorefineries - Industrial processes and products (2006), Wiley-VCH 165-191 (Chapter 8)
19. Malkki, Y., Myllymaki, O., Teinila, K., & Koponen, S. (2004). Method for preparing an oat product and a foodstuff enriched in the content of beta-glucan. US patent 6,797,307.
20. Malkki Y., and Virtanen E. Gastrointestinal effects of oat bran and oat gum: A review. Lebensmittel-Wissenschaft und-Technologie 34 6 (2001) 337-347
21. Paton, D., Reaney, M. J. T., & Tyler, N. J. (2000). Methods for processing oat groats and products thereof. US patent 6,113,908.
22. Paton D., and Lenz M.K. Processing: Current practice and novel processes. In: Wood P.J. (Ed). Oat bran (1993), American Association of Cereal Chemists, St Paul, MN, USA 25-47
23. Peterson D.M., Emmons C.L., and Hibbs A.H. Phenolic antioxidants and antioxidant activity in pearling fractions of oat groats. Journal of Cereal Science 33 1 (2001) 97-103
24. Wang, R.-H., Koutinas, A. A., & Campbell, G. M. (2007). Effect of pearling on dry processing of oats. Journal of Food Engineering. doi:10.1016/j.jfoodeng.2007.02.051.
25. Wu Y.V., Sexson K.R., Cavins J.F., and Inglett G.E. Oats and their dry-milled fractions. Protein isolation and properties of four varieties. Journal of Agricultural and Food Chemistry 20 4 (1972) 757-761