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Flakes, porridge and bread, alongside oat groats, are used to show the effects of water and heat treatments, including how hydrothermal history alters quality. The article explains that water behaves as a plasticiser and solvent, while heating changes macromolecular conformation and interactions. Structure and chemical composition are linked to texture.",{"@graph":69,"@context":123},[70,84,106],{"@type":71,"itemListElement":72},"BreadcrumbList",[73,77,79,82],{"item":74,"name":75,"@type":76,"position":8},"https://docshare.wps.com","Home","ListItem",{"item":78,"name":9,"@type":76,"position":14},"https://docshare.wps.com/document/",{"item":80,"name":40,"@type":76,"position":81},"https://docshare.wps.com/document/research-report/",3,{"item":83,"name":65,"@type":76,"position":19},"https://docshare.wps.com/document/mechanical-properties-of-oats-and-oat-products-vol-13-review/292781/",{"url":83,"name":65,"@type":85,"image":86,"author":91,"headline":65,"publisher":94,"fileFormat":97,"inLanguage":63,"description":67,"dateModified":98,"datePublished":99,"encodingFormat":97,"isAccessibleForFree":100,"interactionStatistic":101},"DigitalDocument",{"url":87,"@type":88,"width":89,"height":90},"https://docshare.wps.com/thumbnails/mechanical-properties-of-oats-and-oat-products-vol-13-review/292781.png","ImageObject",300,407,{"name":92,"@type":93},"8796093062539","Person",{"url":74,"name":95,"@type":96},"DocShare","Organization","application/pdf","2026-10-28","2026-09-17",true,{"@type":102,"interactionType":103,"userInteractionCount":105},"InteractionCounter",{"@type":104},"ViewAction",13,{"@type":107,"mainEntity":108},"FAQPage",[109,115,119],{"name":110,"@type":111,"acceptedAnswer":112},"What is the main purpose of the review on oats and oat products?","Question",{"text":113,"@type":114},"To show how physical properties are important for food processing and quality. It links processing conditions to mechanical behavior and resulting texture.","Answer",{"name":116,"@type":111,"acceptedAnswer":117},"How do water and heat treatments affect oat product mechanical properties?",{"text":118,"@type":114},"Water acts as a plasticiser and solvent, while heat modifies macromolecular conformation and interactions. Together, these changes influence product quality through hydrothermal history.",{"name":120,"@type":111,"acceptedAnswer":121},"Which mechanical parameters are commonly measured in food mechanical testing?",{"text":122,"@type":114},"Stress, strain, yield stress, stiffness, Young’s modulus, toughness, and strength are identified as key parameters. Measurements typically use controlled deformation and record force as a function of displacement.","https://schema.org",{"og:url":83,"og:type":125,"og:title":65,"og:site_name":95,"og:description":67},"article",{"robots":127,"canonical":83},"index,follow",{"doc_id":129,"site_id":62},292781,1789655466,{"code":4,"msg":5,"data":132},{"doc_id":129,"user_id":133,"nickname":92,"user_avatar":66,"doc_module":4,"category_id":39,"category_name":40,"doc_title":65,"doc_description":67,"doc_content":134,"file_id":135,"file_url":136,"file_type":137,"file_size":138,"view_count":105,"is_deleted":4,"is_public":8,"is_downloadable":8,"audit_status":8,"page_count":139,"language":140,"language_code":63,"site_id":62,"html_lang":63,"table_of_contents":141,"faqs":142,"seo_title":143,"seo_description":67,"update_tm":130,"read_time":144,"preview_page_count":4},8796093062539,"Vol. 13 (2004): 113–123.  \nReview article  \nMechanical properties of oats and oat products  \nFred K. Gates  \nDepartment of Food Technology, PO Box 27, 00014 University of Helsinki, [e-mail:](e-mail: fred.gates@helsinki.fi)[ fred.gates@helsinki.fi](e-mail: fred.gates@helsinki.fi)  \nBogdan J. Dobraszczyk  \nThe University of Reading, School of Food Biosciences, PO Box 226, Whiteknights, Reading, RG6 6AP, UK  \nThe aim of this review is to illustrate how physical properties are important to food processing and quality. Three food products, flakes, porridge and bread, in addition to oat groats are used to show the influence of water and heat-treatments on the mechanical properties. The hydrothermal history of ingredients is shown to affect product quality. Water acts as a plasticiser and solvent in these foods, whilst heat modifies the conformation and interactions of macromolecular components. Structure as well as chemical composition is shown to govern texture.  \nKey words: glass transition, hardness, texture, water  \nOat structure  \nThe floral structure of the oat plant is in the form of an open panicle, with spikelets at the ends of the branches. The spikelets can bear up to three kernels, the largest of which is termed the primary kernel and the smallest the tertiary kernel. Sometimes the primary kernel does not develop this, giving rise to a double or bosom oat (White 1995, Youngs et al. 1982). The oat caryopsis (also called a groat, kernel or grain) is generally covered by the lemma and palae (hull) . The hulls are tough and inedible, owing to their high cellulose content. In some cultivars the hull detaches during threshing, these are referred to as naked oats.  \nThe groat is a complex structure, which can be differentiated into at least three distinct regions: bran, germ and endosperm based largely on the fractions obtained during commercial milling (Fulcher 1986) . Oat bran, in particular, is rich in mixed-linkage β-glucan and so has in recent years become an important commercial product, based upon the purported ability of oat β-glucan to reduce serum cholesterol (Welch 1995) . The oat germ represents only about 3.7% of the groat (Kent 1983, p. 22) but it is particularly rich in lipids and hydrolytic enzymes (Fulcher 1986), and so is important in storage stability. The largest portion (about 80%) of the grain is the endosperm.  \nOat endosperm is composed mostly of starch, protein and lipid (Fulcher 1986, White 1995) .  \n© Agricultural and Food Science Manuscript received June 2003  \n113  \nGates, F.K. and Dobraszczyk, B.J. Mechanical properties of oats and oat products  \nThe starch is in the form of compound granules around 20–150 mm in diameter, which are made up of individual polyhedral granules that are 3– 10 µm in diameter (Hoseney 1986, Fulcher 1986) . The lipid content of isolated oat starch is higher than other cereal starches (Zhou et al. 1998) . Oat proteins are present in the form of discreet bodies (Fulcher 1986) . The endosperm cells are enclosed in a cell wall, which in the case of oats is rich in β-glucan, protein and pentosans (Fulcher 1986) .  \nMechanical properties  \nMechanical force is applied to food during most processing operations, as well as during chewing and swallowing (Padmanabhan 1995) . In fluids, the study of the behaviour in response to force is termed rheology derived from the Greek word for flow. However, for solids this is inappropriate since solids by definition do not flow, but are deformed in proportion to the applied force. Most foods are viscoelastic, in other words they exhibit a combination of fluid-like (viscous) flow and a solid-like elastic responses. Hence, the term “mechanical properties” is used here to refer to the behaviour of a material as a response to an applied force.  \nThe term “material” is used loosely here, not in the strict sense of a material being a homogenous substance. In the case of foods, it is more accurate to think in terms of biologically complex structures.","cbCaie31ISuM1CJE","https://ap.wps.com/l/cbCaie31ISuM1CJE","pdf",132530,11,"English","# Oat structure\n## Floral structure and kernels\n## Bran, germ, and endosperm\n# Mechanical properties\n## Definition and relevance to processing\n## Forces, stress, strain, and related parameters\n## Strength and test methodology","[{\"question\":\"What is the main purpose of the review on oats and oat products?\",\"answer\":\"To show how physical properties are important for food processing and quality. It links processing conditions to mechanical behavior and resulting texture.\"},{\"question\":\"How do water and heat treatments affect oat product mechanical properties?\",\"answer\":\"Water acts as a plasticiser and solvent, while heat modifies macromolecular conformation and interactions. Together, these changes influence product quality through hydrothermal history.\"},{\"question\":\"Which mechanical parameters are commonly measured in food mechanical testing?\",\"answer\":\"Stress, strain, yield stress, stiffness, Young’s modulus, toughness, and strength are identified as key parameters. Measurements typically use controlled deformation and record force as a function of displacement.\"}]","Mechanical properties of oats and oat products - Vol. 13 - Review | PDF",28]