The role of hydrothermal treatment (steaming and tempering) parameters on oat groat, flake and flour properties

The role of hydrothermal treatment (steaming and tempering) parameters on oat groat, flake, flour properties was studied by using experimental design response surface modelling approach. modelled were groat hardness, flake particle size milled from groats flakes. In the experiments, factors moisture content, temperature, duration central composite face-centred (CCF). Three untreated cultivar samples with varying native hardness studied. Among factors, tempering temperature influenced both in all samples. High led to fragile fine flours, while low resulted hard coarse flours. affected a generally similar way, but sample-specific differences remained after identical treatments. sample softest groats, also content size. Our results suggest that proper selection adjusting parameters, milling could be optimised for specific uses. • Both properties. way. Samples differed behaviour Oat controlled parameters.