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June 13, 2026Grain & Oil Science and TechnologyOpen Access

Effect of ultra-high pressure (UHP) treatment on structural properties and processing characteristics of oat dough

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Authors

YZYuanyuan ZhangR(Rui Huo (4840872)LZLijie Zhao

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Overview

Randomized trial examines structural changes in oat dough using ultra-high pressure, highlighting processing implications.

Key Points

  • The aim is to understand how ultra-high pressure affects the structural and processing properties of oat dough.
  • Examined oat dough exposed to ultra-high pressure from 100 to 500 MPa.
  • Utilized structural analyses including XRD, FT-IR, and microscopy to observe changes in dough properties.
  • Measured changes in amino acid content, hardness, chewiness, and water absorption capacity.
  • Amino acid content remained stable at pressures ≤400 MPa but significantly decreased at 500 MPa (P < 0.05).
  • Starch granules at 500 MPa lost their elliptic shape, leading to increased gelation and water absorption.
  • Irreversible transformations occurred at ≥500 MPa, including complete loss of starch crystallinity and increased texture hardening.

Cite This Study

Zhang et al. (2026) studied this question.

synapsesocial.com/papers/6a2cf3d6faef96ed7f0563dahttps://doi.org/10.1016/j.gaost.2026.06.001
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Also Consider

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  1. 1Interactions of Oat β-Glucan, Protein, and Starch Under High Hydrostatic Pressure and Their Influence on Starch Properties2026
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  4. 4Potential of an ultra-high pressure-treated gluten-free mix as an improving ingredient in gluten-free breadmaking2024
  5. 5Optimization of processing conditions of starch-based hydrogels produced by high-pressure processing (HPP) using response surface methodology2024 · 5 citations