The oat ( Avena sativa ), sometimes called common oat , is a species of wheat grain grown for its seed, known by the same name (usually in plural, unlike cereals and other pseudocereals). While oats are suitable for human consumption as oatmeal and oat rolls, one of the most common uses is as animal feed. Oats are nutrient-rich foods associated with low blood cholesterol when taken regularly.
Avenin present in wheat (a protein similar to gliadin from wheat) can trigger celiac disease in a small number of people. Also, oat products are often contaminated by other gluten-containing grains, especially wheat and barley.
Video Oat
Origin
The wild ancestor Avena sativa and closely related small plants, A. byzantina , are hexaploid animals, A. sterilis . Genetic evidence shows the ancestral form of A. sterilis grown in the Fertile Crescent in the Near East. Oats are usually considered as secondary plants, that is, derived from weeds from domestic primary grains, then spread westward to colder and wetter areas favorable to wheat, which eventually leads to their domestication in the Middle East and Europe.
Maps Oat
Cultivation
Oats are best grown in temperate climates. They have lower summer heat requirements and greater rain tolerance than other cereals, such as wheat, rye or barley, so it is important in areas with cold and wet summers, such as Northwest Europe and even Iceland. Oats are annual crops, and can be planted either in autumn (for late summer harvest) or in spring (for early autumn harvest).
Production
By 2016, global wheat production is 23 million tonnes, led by Russia with 21% of the world total, followed by Canada with 13% of the total (table). Other substantial producers are Poland, Australia and Finland, each with more than one million tonnes.
Usage
Oats have many uses in food; most often, they are rolled or crushed into oatmeal, or ground into fine wheat flour. Oatmeal is primarily eaten as porridge, but can also be used in a variety of baked goods, such as oatcakes, oatmeal cookies and oat bread. Oats are also an ingredient in many cold cereals, especially muesli and granola.
Historical attitude to wheat varies. Wheat bread was first produced in England, where the first oat bakery was founded in 1899. In Scotland, they are, and still are, highly esteemed, as the mainstay of the national diet.
In Scotland, the dish is made by soaking the skin of the wheat for a week, so that the fine flour part remains as a precipitate for boiling, boiling and eating. Oats are also widely used there as a thickener in the soup, because barley or rice can be used in other countries.
Oats are also commonly used as baits for horses when extra carbohydrates and subsequent impulses in energy are required. The oat's hull can be crushed ("rolled" or "wrinkled") to allow the horse to digest more grain easily, or to be fed whole. They may be given alone or as part of a mixed food pellet. Livestock is also given wheat, either whole or ground into a coarse flour using a roller mill, burr mill, or hammer mill. Feeding oats are commonly used to feed all kinds of ruminants, such as grass, straw, straw or silage.
Winter oats can be planted as groundcovers out of season and hijacked under spring as green manure, or harvested early in the summer. They can also be used for pasture; they can be grazed for a while, then allowed to go out for grain production, or keep grazing until other pastures are ready.
Oat straw is valued by livestock and horse producers as bedding, due to its soft, dust-free, and absorbent nature. Straw can also be used to make corn puppets. Tied in a plastic bag, the oat straw is used to soften the bath water.
Oats are also sometimes used in several different drinks. In England, they are sometimes used to make beer. Oatmeal fat is one of the varieties that is brewed using the percentage of wheat for wort. The less rare oat malt produced by Thomas Fawcett & amp; Sons Maltings and used on Maclay Oat Malt Stout before Maclays Brewery halted independent brewing operations. A cool sweet drink called avena made from wheat and milk is a popular drink throughout Latin America. Oatmeal caudle, made from beer and oatmeal with spices, is a traditional British drink and a favorite of Oliver Cromwell.
Oat extract can also be used to soothe skin conditions, and is popular for its emollient properties in cosmetics.
Oat grass has been used traditionally for medicinal purposes, including to help balance menstrual cycles, treat dysmenorrhoea and for osteoporosis and urinary tract infections.
In China, especially in Inner Mongolia, West and Shanxi province, wheat flour ( Avena nuda ) called "youmian" is processed into thin-walled noodles or rolls, and consumed as staple food.
Health
Nutritional profile
Oats are generally considered healthy because of their rich content of some important nutrients (tables). In a serving of 100 grams, oats provide 389 calories and are an excellent source (20% or more of Daily Value, DV) of protein (34% DV), dietary fiber (44% DV), some B vitamins and many dietary minerals, especially manganese (233% DV) (table). Oats are 66% carbohydrates, including 11% dietary fiber and 4% beta-glucan, 7% fat and 17% protein (tables).
The steady nature of their cholesterol-lowering effect has led to the acceptance of wheat as a health food.
Insoluble fiber
Oat bran is the outer casing of oats. Daily consumption for weeks lowers LDL ("bad") and total cholesterol, possibly reducing the risk of heart disease.
One type of soluble fiber, beta-glucans, has been shown to lower cholesterol.
After a research report found that whole grain foods can help lower cholesterol, the US Food and Drug Administration (FDA) issued a final rule allowing food companies to make health claims on food labels containing soluble fiber from whole grains (oat bran, wheat flour and oat rolls), noting that 3.0 grams of soluble fiber daily from these foods may reduce the risk of heart disease. To be eligible for health claims, oats containing foods should provide at least 0.75 grams of soluble fiber per serving.
Beta-D-glucans, commonly referred to as beta-glucans, consist of an indigestible class of polysaccharides found in nature in sources such as grains, barley, yeast, bacteria, algae and fungi. In wheat, barley and other cereal grains, they are located mainly in the cell wall of the endosperm. The beta-glucan beta health claims apply to oat bran, oatmeal, whole wheat flour and oatrim, soluble fraction of ohydrolyzed of brane of alpha-amylase or whole wheat flour.
The beta-glucan oat is a viscous polysaccharide consisting of a monosaccharide D-glucose unit. The beta-glucan oat consists of mixed-linkage polysaccharides. This means that the bond between the D-glucose unit or D-glucopyranosyl is the beta-1, 3 or beta-1 relationship, 4. This beta-glucan type is also referred to as the mixed bond (1-> 3), (1-> 4) beta-D-glucan. The (1-> 3) -links break the uniform structure of the beta-D-glucan molecule and make it soluble and flexible. By comparison, the digested cellulose polysaccharide is also beta-glucan, but is insoluble because of its (-> 4) -beta-D relationship. The percentage of beta-glucans in various oat products overall are: oat bran, having 5.5% to 23.0%; roll of wheat, about 4%; and whole wheat flour about 4%.
Fat
Oats, after corn, have the highest fat content of any cereal, which is greater than 10% for wheat and as high as 17% for some corn cultivars compared to about 2-3% for wheat and most other cereals. The content of polar lipids from wheat (about 8-17% glycolipids and 10-20% of phospholipids or a total of about 33%) is greater than for other cereals, since most lipid fractions are contained in the endosperm.
Protein
Oats are the only cereal that contains globulin or beans protein, avenalin, as the primary storage protein (80%). Globulin is characterized by solubility in aqueous salt compared to more typical cereal proteins, such as gluten and zein, prolamines (prolamins). The minor protein of oats is prolamine, avenin.
Oat proteins are almost equivalent in quality to soy protein, which the World Health Organization study has proven to be similar to meat, milk and egg proteins. The protein content of the wheat kernels (kale) is less than 12 to 24%, the highest among cereals.
Celiac disease
Celiac disease (celiac disease) is a permanent intolerance to gluten protein in people with genetic predisposition, has a prevalence of about 1% in developed countries. Gluten is present in wheat, barley, rye, oats, and all species and hybrids and contains hundreds of proteins, with high prolamin content.
Proama Oats, named avenins, are similar to gliadins found in wheat, hordein in barley, and secalins in rye, which are collectively named gluten. Avenin toxicity in celiacs depends on oats consumed by cultivars because of prolamin genes, protein amino acid sequences, and toxic prolamin immunoreactivities that vary among oat varieties. Also, oat products are often cross-contaminated with other gluten-containing cereals during wheat harvest, transportation, storage or processing. Pure oats contain less than 20 parts per million of gluten from wheat, barley, rye, or other hybrids.
The use of whole grains in a gluten-free diet offers enhanced nutritional value from the high protein content of oats, vitamins, minerals, fiber, and lipids, but remains controversial because a small percentage of people with celiac disease react to pure oats. Some pure wheat cultivars can be a safe part of a gluten-free diet, which requires knowledge of the various grains used in food products for a gluten-free diet. Determining whether safe oat consumption is important is because people with uncontrolled celiac disease can well develop some severe health complications, including cancer.
The use of pure oat products is an option, with the assessment of a healthcare professional, when celiac people have been on a gluten-free diet for at least 6 months and all celiac symptoms have disappeared clinically. Celiac disease can recur in some cases with pure wheat consumption. Screening with serum antibodies to celiac disease is not sensitive enough to detect people reacting to pure oats and the absence of gastrointestinal symptoms is not an accurate indicator of bowel recovery because up to 50% of people with active celiac disease have no symptoms of digestion. The lifelong follow-up of celiacs who choose to consume wheat may require periodic performance of intestinal biopsies. The long-term effects of pure wheat consumption remain unclear and further well-designed studies identifying the cultivars used necessary before making a final recommendation for a gluten-free diet.
Agronomy
Oats are sown in the spring or early summer in colder areas, as soon as the soil can be worked on. Early start is very important for a good field, because oats become inactive in summer. In warmer areas, oats are sown in late summer or early fall. Oats are cold-tolerant and unaffected by frost or late snow.
Nursery level
Typically, about 125 to 175 kg/ha (between 2.75 and 3.25 bushels per acre) is sown, broadcast or drilled. Lower levels are used when interspersed with legumes. The higher level can be used on the best soil, or where there are problems with weeds. Sow excessive rates cause problems with lodging, and can reduce yields.
Needs of fertilizer
Oats remove large amounts of nitrogen from the soil. They also remove phosphorus in the form of P 2 O 5 at a level of 0.25 pounds per bushel (1 bushel = 38 pounds at 12% moisture). Such phosphates are applied at a rate of 30 to 40 kg/ha, or 30 to 40 Â £ lb/hectare. Oats remove potash (K 2 O) at a rate of 0.19 pounds per bushel, which causes it to use 15-30 kg/ha, or 13-27 pounds/acre. Typically, 50-100 kg/ha (45-90 lb/ac) of nitrogen in the form of urea or anhydrous ammonia is sufficient, since oats use about one pound per bushel. A sufficient amount of nitrogen is essential for plant height and hence, the quality and yield of straw. When the previous year's crops were legumes, or where many fertilizers were applied, the nitrogen level could be reduced.
Weed control
Strong oat growth tends to choke most of the weeds. Some high-leaved weeds, such as ragweed, goosegrass, wild mustard, and buttons (velvetleaf), sometimes create problems, because they make crops difficult and reduce yields. This can be controlled by simple applications of wide-leaved herbicides, such as 2,4-D, whereas weeds are small.
Pests and diseases
Oats are relatively free of diseases and pests with the exception of leaf diseases, such as rusty leaves and stem rust. However, Puccinia coronata Harvest
The harvest technique is a matter of available equipment, local traditions, and priorities. Farmers seek the highest yields from their crops during their harvest so that the kernel has reached 35% of the moisture, or when the greenest kernel just changes the color of beige. They then harvest by plowing, cutting the plants about 10 cm (3.9 inches) above the ground, and placing the crops carried into the windrow with all grains oriented in the same way. They leave the windrows dry in the sun for several days before combining them using the pickup header. Finally, they are bales of hay.
Oats can also be left standing thoroughly and then combined with grain heads. This causes a larger field loss because the grain falls from the head, and to harvest losses, since the grains are flattened by a roll. Without head draperi, there is also more damage to the hay, because it is not oriented properly when entering the combined throat. Overall yield loss is 10-15% compared to the right plot.
The historical harvest method involves cutting with a scythe or sickle, and threshing under the feet of cattle. The arrests of the late nineteenth and early twentieth centuries were carried out using binders. Oats are collected into shocks, and then collected and run through stationary threshing machines.
Storage
After incorporation, oats are transported to farmland using grain trucks, semi, or street carts, where they are enlarged or taken to the trash for storage. Sometimes, when there is not enough bin space, they are added to a portable wheat ring, or stacked on the ground. Oats can be stored safely at 12-14% moisture; at higher moisture levels, they should be aired or dried.
Results and quality
In the United States, one grain of 42 pounds per bushel of US (541 kg/m 3 ); Oats No.3 should weigh at least 38 pounds/US bu (489 kg/m 3 ). If more than 36 pounds/US bu (463 kg/m 3 ), they are rated as No.4 and oats under 36 pounds/US bu (463 kg/m 3 ) rated as "light weight".
In Canada, the No.1 oats weighs 42.64 pounds/US bu (549 kg/m 3 ); 2 oats should have a weight of 40.18 lb/US bu (517 kg/m 3 ); Oat No.3 must weigh at least 38.54 lb/USÃ, bu (496 kg/m 3 ) and if oats lighter than 36.08 lb/US bu (464 kg/m 3 ) they do not make wheat No.4 and do not have grade.
However, it should be noted that oats are bought and sold and the yield is determined, based on bushels of 32 pounds (14.5 kg or 412 kg/m 3 ) in the United States and bushels equal to 34 pounds (15, 4 kg or 438 kg/m 3 ) in Canada. "Oats Terang" is sold on a bushel basis of 48 pounds (21.8 kg or 618 kg/m 3 ) in the United States.
The yield ranges from 60 to 80 buses per hectare (5.2-7.0 m 3 /ha) on marginal land, up to 100 to 150 US buses per acre (8.7-13, 1 m 3 /ha) in high production land. Average production of 100 bushels per acre, or 3.5 tons per hectare.
Straw yields vary, ranging from one to three tons per hectare, mainly because of the available nutrients and various uses (some are short-straw, intended to merge straight only).
Processing
Processing oats is a relatively simple process:
Clean and resize
After delivery to the milling mill, husks, stones, other grains and other foreign materials are removed from the oats.
Dehulling
Centrifugal acceleration is used to separate the outer skin from the inner throat. Oats are fed by gravity to the center of the spinning stone horizontally, which accelerates them toward the outer ring. Puddle and stomach apart on impact with this ring. The lighter oat plates are then aspirated, while the more dense oats are brought to the next processing step. Hull oats can be used as feed, further processed into insoluble oat fibers, or used as biomass fuel.
Kilning
Unprocessed wheat grain passes heat and moist treatment to balance the moisture, but mainly to stabilize them. High-fat groats fat (lipids) and once removed from their protective stomach and exposed to air, enzymatic (lipase) activity begins to break down fat into free fatty acids, eventually causing off-flavor or rancidity. Oats begin to show signs of enzymatic ketengikan within four days after dehulled if unstable. This process is mainly done on food crops, not in feed plants. Continuing is not considered raw if they have gone through this process; heat disrupts germs and they can not bud.
Groat size
Many whole groats break throughout the dehulling process, leaving the following groats to be sized and separated for further processing: whole oat groats, coarse steel grinding wheels, steel cutting groats, and cutting fine steel groats. Measuring sized and separated using screen, shaker and indent screen. After all the oat groats are separated, the rest of the damaged groats will grow again into three groups (rough, regular, smooth), and then stored. "Steel cut" refers to all sizes or cuts groats. When not enough damaged groats are available for size for further processing, whole wheat groats are delivered to the cutting unit with a steel blade that evenly cuts the ascending into the above three sizes.
Final processing
Three methods are used to create finished products:
Flaking
This process uses two large smooth or wavy rolls that rotate at the same speed in the opposite direction at a controlled distance. After rolling, the oats are then baked to make oat rolls. Oat flakes, also known as rolled wheat, have different sizes, thicknesses and other characteristics depending on the size of oats groats that are passed between rolls. Typically, three pieces of oatmeal pieces are used to make instant rolls, baby rolls and fast rolls, while whole wheat oats are used to make regular, medium and thick rolls. Oat thickness ranges from 0.36 mm to 1.00 mm.
Oat bran milling
This process takes the oats groats through several standing rolls to flatten and separate the bran from the flour (endosperm). Two separate products (flour and bran) are sifted through a rotating screen screen to further separate them. The end product is oat bran and flour-enriched oats.
Whole flour mill
This process requires direct grout oats to the milling unit (rock or hammer mill) and then above the sieve screen to separate the coarse flour and whole wheat flour intact. Rough flour is sent back to the milling unit until the soil is smooth enough to become whole wheat flour. This method is often used in India and other countries. In India, wheat flour ( jai ) is used to make Indian bread known as jarobra in Himachal Pradesh.
Home preparation
Wheat flour can be grinded for use in small scale with pulsing rolled oats or oats (not fast) in the food processor or spice mill.
Naming
In Scottish English, oats can be referred to as corn . (In English, the main grain from the local area is often referred to as "corn." In the US, "corn" comes from "Indian corn" and refers to what others call "corn" or "sweet corn.")
Oats futures
Oats futures are traded on the Chicago Board of Trade and have delivery dates March (H), May (K), July (N), September (U) and December (Z).
See also
Products and Oat derivatives
Primary oat business
- Jordans (company)
- Mornflake
- Quaker Oats Company
References
External links
Source of the article : Wikipedia
0 Comments