Superheated steam processing improved the qualities of oats flour and noodles

To investigate the effects of superheated steam on the quality attributes of oats and oats noodles, the properties of oats flour and noodles prepared with or without superheated steam (200 °C for 2 min) and steam (100 °C for 20 min) processing were characterized. As the results, the residual lipase activity and damaged starch contents in superheated steam processed (SSP) oats were significantly decreased compared with steam processed (SP) oats (P ˂ 0.05). SSP improved morphology and water hydration properties of oat flour and development time of oats dough significantly compared with SP (P ˂ 0.05). Moreover, SSP also improved a part of the texture characteristics and taste quality in sensory evaluations of oat noodles compared with SP (P ˂ 0.05). It indicated that the SSP might provide the protective effects on the characteristics of oats flour, which could be used to produce the better qualities of oats noodles than the SP.