The fat content of oats is high and the grain contains an active lipase. Lipase serves no useful purpose in milled oats products d if present, it would act on the fat to release undesirable free fatty acids, which result in the development of hydrolytic activity.
Unless lipase is inactivated, this process will occur when groats is disrupted by flaking or milling and the lipase comes into contact with the oil.
When oats are to be used as human food their storage becomes a problem because of the quick and easy way in which the oil develops rancidity.
For this reason oats for human consumption are usually kilned or semi-roasted in order to destroy the enzymes.
Kilning process is carried out in a radiator kiln in which the oats are treated with steam and heat.
Rancidity normally arises from lipase activity and successful kilning therefore, implies inactivation of the lipase.
Inactivation of lipase is also important to help maintain adequate flavor in the stored products.
Oats Kilning Process
