Abstract
The biochemical and physiological reactions of germination have long
been utilised to produce barley malt for brewing and other purposes.
Also some oat malt has been produced as raw-material of ale and stout
production. The main goals of malting have been the degradation of grain
storage components to soften the kernel structure, synthesis of
amylolytic enzymes and production of nutrients for brewing yeast. Also
flavour and colour attributes have been important. During the recent
years interest has arisen also in the secondary metabolites produced
during germination, which can have valuable health promoting properties
and act as bioactive or functional compounds in foods. By using a
tailored germination/malting process a desired combination of valuable
properties may be obtained in germinating grains or seeds. All this
requires knowledge and know-how of the germination process and the
biochemistry behind it. This paper reviews the scientific knowledge
about germination/malting of oat with special emphasis on changes in
grain characteristics.
Original language | English |
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Pages (from-to) | 100 - 112 |
Number of pages | 13 |
Journal | Agricultural and Food Science |
Volume | 13 |
DOIs | |
Publication status | Published - 2004 |
MoE publication type | A2 Review article in a scientific journal |
Keywords
- oat
- germination
- processing
- bioactivity