Following a period of declining food use, oats are now increasing in importance because of perceived nutritional benefits. The pasting properties of oat starch were regarded as similar to those of other cereal starches until the development of instruments with a more rapid mixing system than the amylograph showed characteristic differences in oats. These differences in pasting properties offer opportunities for novel products in both food and industrial areas. The structure, composition, and pasting properties of oat starch are reviewed, with particular emphasis on methods of measurement. Future directions of research in this area are suggested.

Item Type:	Refereed Article
Research Division:	Agricultural and Veterinary Sciences
Research Group:	Crop and Pasture Production
Research Field:	Crop and Pasture Improvement (Selection and Breeding)
Objective Division:	Plant Production and Plant Primary Products
Objective Group:	Other Plant Production and Plant Primary Products
Objective Field:	Plant Production and Plant Primary Products not elsewhere classified
Author:	Zhou, M (Professor Meixue Zhou)
ID Code:	33754
Year Published:	1998
Web of Science® Times Cited:	101
Deposited By:	Agricultural Science
Deposited On:	2005-07-20
Last Modified:	2005-07-20
Downloads:	0