Factors in the development of oxidative rancidity in ready‐to‐eat crisp oatflakes

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Abstract
When ready‐to‐eat, fully gelatinised crisp oatflakes are prepared from raw enzyme‐active groats, the natural stability of the oat fat is destroyed during the cooking with live steam. When enzyme‐inactive groats are used, the degree of stability retained in the fat depends on the duration of the steam cooking, the subsequent method of drying and the final moisture content of the flakes. The last is critical, and the optimum moisture content is determined by the temperature of drying.

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