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

布法罗溪米尔斯正在着手实施一项创新的加工系统（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配料。该技术为最终产品提供了高度的多功能性，并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。这个拟议的项目是必不可少的技术成功实施到布法罗溪米尔斯。它将创建传统加工燕麦（如窑干）的基线燕麦质量信息，建立燕麦去壳的RevTech模拟处理对去壳质量影响的信息，并支持在布法罗溪米尔斯使用其新收购的RevTech设备扩大工艺处理的实施。RRC的PRKTAC将进行研究，以建立一个质量评估的燕麦加工对燕麦所需的关键质量参数的影响。先前在一系列加工条件下使用RevTech设备进行的试验表明，去壳谷物的烹饪时间和酸败发展仍然是该过程中的质量问题。符合质量规范目标的有前景的热处理将在布法罗溪米尔斯使用RevTech设备进行扩大。将根据生成的质量评估规则对生成的产品进行评价。由此，草原研究厨房的烹饪研究团队将开发三种不同风味的新产品原型，以展示使用RevTech处理的燕麦作为大米的调味品。布法罗溪米尔斯有能力实施和进一步推进这一项目的结果，因为他们已经投资于新的，创新的技术，以协助增加处理。对Rev Tech技术的进一步了解将使布法罗克里克米尔斯能够生产用于独特应用的新型燕麦配料，包括烘烤和膨化的去壳燕麦、半熟燕麦粉和燕麦片，这些燕麦粉和燕麦片可用作进一步开发新食品应用的配料。学院团队期待着扩大燕麦加工的现有知识，并与加拿大农业食品行业建立进一步的联系。所获得的知识将有利于学生/实习生的项目，研究人员和教师的工作，并将在未来的研究与布法罗溪米尔斯参与有用。

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.