Dehulling of oats in the laboratory
|Title:||Dehulling of oats in the laboratory||Authors:||Gormley, T. R. (Thomas Ronan)||Permanent link:||http://hdl.handle.net/10197/6968||Date:||1984||Online since:||2015-09-09T09:16:49Z||Abstract:||The protein contect of oat material obtained from a combined dehulling/milling operation, using a Brabender Junior Quadrumat mill in combination with a sieving step, was lower and the dietary fibre content higher than for corresponding samples dehulled manually. Flour from the flour tray of the Quadrumat mill had much lower protein and dietary fibre contents than manually de-hulled samples. In determining oat hull content it was found necessary to dehull (manually) at least 70 grains/sample in order to obtain the result within +-1% of the hull content with an assurance of 80%.||Type of material:||Journal Article||Publisher:||An Foras Talúntais||Journal:||Irish Jounal of Food Science and Technology||Volume:||8||Issue:||2||Start page:||131||End page:||135||Keywords:||Protein content; Oat hull content; Brabender Junior Quadrumat mill||Language:||en||Status of Item:||Peer reviewed|
|Appears in Collections:||Agriculture and Food Science Research Collection|
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