Effects of oat processing treatments on the quality characteristics of treated groats - Buffalo Creek Mills

燕麦加工处理对处理过的燕麦品质特征的影响 - Buffalo Creek Mills

• 批准号: 566964-2021
• 负责人: Potter, Simon
• 金额: $ 1.82万
• 依托单位: Red River College Polytechnic
• 依托单位国家: 加拿大
• 项目类别: Applied Research and Development Grants - Level 1
• 财政年份: 2021
• 资助国家: 加拿大
• 起止时间: 2021-01-01 至 2022-12-31
• 项目状态: 已结题
• 来源: https://www.nserc-crsng.gc.ca/ase-oro/Details-Detailles_eng.asp?id=723958
• 关键词: Effects; oat; processing; treatments; quality

Buffalo Creek Mills is embarking on the implementation of an innovative processing system (RevTech) which uses a combination of humidity, heat and residence time to thermally treat whole grains and food ingredients. This technology provides a high degree of versatility in end-products with the opportunity to change the microstructure of the grain to induce puffing and expansion to create entirely new forms of oat products. This proposed project is essential to the successful implementation of the technology to Buffalo Creek Mills. It will create information of baseline oat quality of traditionally processed oats (e.g. kiln dried), build information of the effects of RevTech simulated treatments of oat groats on groat quality and support scale-up implementation of process treatments at Buffalo Creek Mills using their newly acquired RevTech equipment. RRC's PRKTAC will conduct research to build a quality assessment rubric for the effects of oat processing on key quality parameters required in oats. Previous trials with RevTech equipment conducted under a range of processing conditions demonstrated that cooking time and rancidity development in groats remained a quality issue in the process. Promising thermal treatments that meet the quality specification targets will be scaled-up at Buffalo Creek Mills using the RevTech Equipment. The resulting products will be evaluated against the quality assessment rubric generated. From this, new product prototypes to demonstrate the use of RevTech treated oats as a replacer for rice will be developed by the Prairie Research Kitchen's Culinary Research Team in three different flavour variations. Buffalo Creek Mills has the capacity to implement and further advance the results of this project as they have invested in new, innovative technology to aide in increased processing. The further understanding of the Rev Tech technology will enable Buffalo Creek Mills to produce novel oat ingredients for unique applications including toasted and puffed groats, par-cooked oat flours and flakes which can be used as ingredients in the development of further new food applications. The College team is looking forward to expanding on existing knowledge in oat processing and to build further connections with the Canadian agri-food industry. The knowledge gained will benefit students/interns working on the project, research personnel and faculty and will be useful in future research engagements with Buffalo Creek Mills.

布法罗溪磨坊正在着手实施一种创新的加工系统（RevTech），该系统使用湿度，热量和停留时间的组合来热处理全谷物和食品成分。这项技术为最终产品提供了高度的多功能性，有机会改变谷物的微观结构，以诱导膨化和膨胀，从而创造出全新形式的燕麦产品。这个拟议的项目对布法罗溪磨坊成功实施该技术至关重要。它将创建传统加工燕麦（例如窑干）的基准燕麦质量信息，构建RevTech模拟燕麦粗粒处理对粗粒质量影响的信息，并支持在布法罗溪磨坊使用他们新获得的RevTech设备扩大工艺处理的实施。RRC的PRKTAC将开展研究，以建立燕麦加工对燕麦所需关键质量参数的影响的质量评估标准。先前使用RevTech设备在一系列加工条件下进行的试验表明，煮熟时间和麦麸的酸败发展仍然是过程中的质量问题。使用RevTech设备，Buffalo Creek Mills将扩大符合质量规范目标的有前途的热处理。生成的产品将根据生成的质量评估准则进行评估。由此，草原研究厨房的烹饪研究团队将开发出三种不同风味的新产品原型，以展示RevTech处理燕麦作为大米替代品的使用。布法罗溪磨坊有能力实施和进一步推进这个项目的成果，因为他们已经投资了新的创新技术，以帮助增加加工。对Rev Tech技术的进一步了解将使布法罗溪磨坊能够为独特的应用生产新颖的燕麦成分，包括烤和膨化的麦片，半熟的燕麦粉和燕麦片，这些成分可以用作进一步开发新食品应用的成分。学院团队期待着扩展现有的燕麦加工知识，并与加拿大农业食品行业建立进一步的联系。所获得的知识将使参与该项目的学生/实习生、研究人员和教师受益，并将在未来与布法罗溪磨坊的研究合作中发挥作用。