Date:5/5/2010

stigated on the major oat components, starch and protein which revealed starch gelatinisation and protein network formation at pressures ≥ 350 MPa while a weakening of protein structures was observed at lower pressures. Addition of HP-treated oat batters to oat bread resulted in improved volume and decreased staling at 200 MPa, while higher pressures did not improve oat bread quality.

The work formed part of the European Union project HEALTHGRAIN, and was conducted by the research team of Professor Elke Arendt, University College Cork, Ireland. Part of the microscopical analysis of the oat flours and breads was conducted by the team of Professor Kaisa Poutanen, VTT Technical Research Centre of Finland.

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Contact: Elke Arendt e.arendt@ucc.ie 35-321-490-2064 VTT Technical Research Centre of Finland Source:Eurekalert

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