Oat processing and its influence on quality parameters with focus on kilning, storage and liquid oat base creation
This report aims to give insights to the oat processing industry and the effects of kilning and storage. Temperature and relative humidity used during kilning of oat kernels was shown to have a large effect on protein solubility and lipase inactivation. Steaming with saturated steam at 90 ℃ was found to inactivate all lipases, but still leave a relatively high protein solubility. An industrial kil
