LAUSR

Abstract Understanding how oat lipids affect the functional properties of oat flour and starch is of great importance for development of oat product. In this work, rheological and thermal properties of oat flours and starch affected by oat lipids were investigated. The peak viscosity of oat flour and starch increased as lipid content decreased. Dynamic rheological measurements showed that the storage modulus of oat flour increased, whereas that of oat starch decreased as the lipid content decreased. The gel strength of oat flour and starch increased with decreasing in lipid content. Differential scanning calorimetry results suggested that any decrease in non-starch lipid content had little influence on the properties and the formation of amylose-lipid complexes in oat flour and starch during gelatinization and retrogradation. The removal of non-starch lipids from oats increased the peak viscosity and retrogradation behavior of oat flour and starch.