Project Report on White Oats

Project Report on White Oats

WHITE OATS 

Oats,  like  any other varieties of grains,  belong  to  the Graminae  family  (grasses)  called  'Jal'  in  Hindi.  Oats  are excellent source of soluble dietary fiber. They are derived  from natural whole grain. Oats' quality is enhanced further, by making it with Oat Bran. The  typical  commercial  Oat  products  used  as  breakfast cereals or breakfast cereal ingredients can be categorized as:-  1. Rolled oats, produced by flaking whole groats. These are the thickest  of standard oat-flake products. Flake thickness  varies from 0.020 to 0.030 inch, depending on the intended use.  Thicker flakes require longer cooking times and maintain flake  integrity during extended holding times. 2. Steel-cut groats are produced by the sectioning  of  groats into several pieces by a kind of cutting action (as contrasted to crushing), they  are used in the preparation of flakes and  flour and as a specialty ingredient.  3. Quick  oats are flakes produced from steel-cut  groats.  In this  process,  oat groats are typically cut into three  or  four pieces  before the final steaming and flaking  processes.  Quick oats,  which are usually 0.014 to 0.018 inch thick, require  less cooking time than whole-oat flakes.  4.    Baby oats are also produced from steel-cut groats, but  the flakes  are thinner and have a smaller particle size  than  quick oats. These smaller, thinner flakes cook more rapidly than  quick oats and have a smoother texture. 5.   Instant oat flakes are produced from "instantized" steel-cut roats.  Before  cutting, the groats are subjected to  a  special proprietary  process that allows them to acquire  a  satisfactory eating  consistency after a relatively short cooking time.  These flakes are typically 0.011 to 0.013 inch thick. 6. Oat  flour is produced by grinding flakes  or  groats  into flour  for  use  as  an ingredient in  a  wide  variety  of  food products. 

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