Germination

A means to improve the functionality of oat

Anu Kaukovirta-Norja (Corresponding Author), Annika Wilhelmson, Kaisa Poutanen

Research output: Contribution to journalReview ArticleScientificpeer-review

69 Citations (Scopus)

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 languageEnglish
Pages (from-to)100 - 112
Number of pages13
JournalAgricultural and Food Science
Volume13
DOIs
Publication statusPublished - 2004
MoE publication typeA2 Review article in a scientific journal

Fingerprint

Germination
oats
malting
germination
brewing
malt
Food
health promotion
Hordeum
seeds
Biochemistry
biochemistry
secondary metabolites
raw materials
Seeds
flavor
Color
Yeasts
barley
Avena

Keywords

  • oat
  • germination
  • processing
  • bioactivity

Cite this

Kaukovirta-Norja, Anu ; Wilhelmson, Annika ; Poutanen, Kaisa. / Germination : A means to improve the functionality of oat. In: Agricultural and Food Science. 2004 ; Vol. 13. pp. 100 - 112.
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Germination : A means to improve the functionality of oat. / Kaukovirta-Norja, Anu (Corresponding Author); Wilhelmson, Annika; Poutanen, Kaisa.

In: Agricultural and Food Science, Vol. 13, 2004, p. 100 - 112.

Research output: Contribution to journalReview ArticleScientificpeer-review

TY - JOUR

T1 - Germination

T2 - A means to improve the functionality of oat

AU - Kaukovirta-Norja, Anu

AU - Wilhelmson, Annika

AU - Poutanen, Kaisa

PY - 2004

Y1 - 2004

N2 - 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.

AB - 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.

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