Oat Starch Part 1. Extraction, Purification and Pasting Properties

Starches have been isolated from a wide range of oat cultivars and their cooking behaviour determined with the new Ottawa Starch Viscometer. Gelatinization is typical of cereal starches but cooked granules appear more shear sensitive than corn, wheat or rice starch. The behaviour of oat starches on cooling shows striking differences from most other starches. High viscosity is rapidly developed and the cooled gels are clearer, less firm, more elastic, more adhesive and less susceptible to retrogradation than other cereal starches.