Dehulling of oats in the laboratory

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Title: Dehulling of oats in the laboratory
Authors: Gormley, T. R. (Thomas Ronan)
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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 TalĂșntais
Journal: Irish Jounal of Food Science and Technology
Volume: 8
Issue: 2
Start page: 131
End page: 135
Keywords: Protein contentOat hull contentBrabender Junior Quadrumat mill
Language: en
Status of Item: Peer reviewed
Appears in Collections:Agriculture and Food Science Research Collection

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