Chemical, physical and rheological properties of oat flour affected by the isolation of beta-glucan preparation

  • Berski W
  • Krystyjan M
  • Buksa K
 et al. 
  • 23


    Mendeley users who have this article in their library.
  • 6


    Citations of this article.


The aim of this study was to evaluate the effect of process called micronization, applied during preparation of beta-glucan concentrate, on properties of residual oats flour, and respective starch. The properties of residual oats flour (ROF) and starch isolated from this material (ROS) were compared with commercial flours: oats (COF) and wheat (CWF), and the respective starches (COS and CWS).It was shown, that micronization caused changes in starch fraction. Starch granules present in ROF not occur in clusters, and were only slightly damaged, which had no influence on molar mass of starch glucans, as well as on swelling and pasting properties of starch and mechanical modulus at linear viscoelasticity range. It was observed that flour pasting properties are determined not only by starch properties but also the presence other flour constituents (lipids, soluble and insoluble protein fractions, and to slightly lesser degree the content of beta - glucans).

Author-supplied keywords

  • Chemical composition
  • Oats flour
  • Rheology
  • Starch

Get free article suggestions today

Mendeley saves you time finding and organizing research

Sign up here
Already have an account ?Sign in

Find this document


Cite this document

Choose a citation style from the tabs below

Save time finding and organizing research with Mendeley

Sign up for free