| abstract |
A method of processing oat groats for imparting shelf stability to the groats by inactivating the enzymes of the groat without causing oxidation. By the subject invention the enzymes of the dehulled oats are deactivated by steaming, boiling or toasting. The boiled and steamed groats are then dried at a temperature and for a length of time sufficient that will not cause oxidation. The resulting toasted groats have increased shelf stability with good organoleptic attributes and may be prepared for consumption by boiling in water. |