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Ames, N.P., Rhymer, C.R. (2003) Development of a laboratory-scale flak-ing machine for oat end products testing. Cereal Chem. 80(6), 699-702.

has been cited by the following article:

• TITLE: The effects of steaming and roasting treatments on lipase activity and nutritional components of “oat rice” (OR): the peeled naked oat (Avena nuda) kernels

  AUTHORS: Xinzhong Hu, Jinting Yan, Xiaohui Xing

  KEYWORDS: Naked Oat (Avena Nuda); Oat Rice; Peeling Treatment; Lipase Activity; Infrared Roasting

  JOURNAL NAME: Agricultural Sciences, Vol.2 No.2, May 20, 2011

  ABSTRACT: Peeled naked oat kernels, named “oat rice” (OR) by Chinese food scientists and processors, are novel oat products in China. This study exam-ined the effects of steaming and roasting treat-ments on the enzyme activities, nutritional con-tents, and flour pasting properties of OR kernels. Results showed that a peeling time of 20 s caused 16.13% β-glucan loss, while a peeling time 25 s caused 34.29% β-glucan loss in the kernels. OR kernels with a 20 s peeling treatment demonstrated significantly higher starch levels and kernel whiteness compared with normal oat kernels (P