Cereal Chem 51:641 - 647.  |  VIEW ARTICLE
The Effects of Chemical Modification on the Pasting Characteristics of a High-Protein Oat Flour (Hinoat).

D. Paton. Copyright 1974 by the American Association of Cereal Chemists, Inc. 

The effects of chemical modification on the pasting properties of a high-protein (Hinoat) and medium- protein (Rodney) oat flour were studied. Both acetylation and hydroxyalkylation resulted in a shift to lower gelatinization temperatures and higher viscosities than were exhibited by the parent flours. Oxidation by hypochlorite resulted in products having pastes more stable to shear and of a smoother consistency. These derivatives were resistant to retrogradation but were opaque and buff-colored. The carbamoylethyl ether of Hinoat flour had a lower peak viscosity than the corresponding wheat flour derivative, but a similar setback viscosity. Again the oat pastes were buff-colored and opaque. These results are discussed from the viewpoint of potential low-cost food and industrial applications.