A combination of grain characteristics that determines its efficiency for use in the food industry. Key factors include high hull content, kernel integrity during dehulling, and the content of specific fats.
In the reference
33
varieties
crop Oat,
where this is mentioned in the description.
A distinctive feature of oats is the presence of flowering glumes (hulls), which account for 25–30% of the grain mass, and specific hairs on the kernel surface. The technological process requires efficient dehulling while maintaining kernel integrity and mandatory hydrothermal treatment, such as steaming, to improve grain structure and reduce energy consumption.
Suitability for food use is evaluated based on test weight, uniformity (small grain content of no more than 5%), and geometric dimensions, which influence equipment settings. Unlike other cereals, oats are characterized by a high content of fats resistant to oxidation and high dietary value due to the presence of beta-glucans.
Selection based on the description text, not on official evaluation: these data are absent from registers. For specific variety details, please refer to its profile.