Project Description

Starch Gelatinization in Oat Processing


I would like to learn more about the changes and transformation of the starch in oats that happen in the different heat treatment with indirect and direct steam during the milling process.
I am interested in understanding the changes in the starch during time represented in the hydration of the oat flakes and its sensorial characteristics, such as consistency and viscosity. The ideal candidate will be able to help us gain a deep understanding and analysis of physical characteristics, gelatinization, and viscosity when oats are processed.