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The Oat Crop pp 369–408Cite as

Oat milling, processing and storage

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Part of the World Crop Series book series (WOCS)

Abstract

The high nutritional value of oats is one reason for its popularity and increasing consumption in human nutrition. Most oat mill products are whole grain products containing the entire kernel with all its constituents. Such typical products are rolled oats, steel-cut groats, different types of flakes produced from cut groats, oat flour and oat bran. The main use of oats is in hot breakfast cereals. In addition oat products find an important market as an essential component in cold cereal mixes such as muesli and in cereal bars or expanded cereal products. The fruit of the oat plant, the oat kernel, is a caryopsis enclosed in two hulls, the lemma and the palea; their primary function is to protect the kernel. However, in contrast to barley, the hull and kernel are not fused together. The hulls or husks account on average for 25% of the total grain; they are rich in crude fibre and not suitable for human consumption.

Keywords

  • Live Steam
  • Bulk Weight
  • Hulling System
  • Dehulled Kernel
  • Husk Content

These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.

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Authors
  1. W. Ganßmann
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  2. K. Vorwerck
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Editors and Affiliations

  1. Department of Biological and Biomedical Sciences, University of Ulster at Jordanstown, Newtownabbey, Northern Ireland, UK

    Robert W. Welch

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Ganßmann, W., Vorwerck, K. (1995). Oat milling, processing and storage. In: Welch, R.W. (eds) The Oat Crop. World Crop Series. Springer, Dordrecht. https://doi.org/10.1007/978-94-011-0015-1_12

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  • DOI: https://doi.org/10.1007/978-94-011-0015-1_12

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