Several quality factors may be considered when purchasing milling- quality oats. Selection of quality indicators for 1st class Canadian Western Oats reads as follow:
- Minimum test weight = 56 kg/hL
- Degree of soundness = 98% sound groats and good color
- Hulled and hulless = % 6 max
- Damage:
Fireburnt, % Nil
Frost-damaged, % 0.1 max
Fusarium, % 0.1 max
Heated, % Nil
- Foreign material:
Barley, % 0.75 max
Cereal grains other than wheat and barley, % 1 max
Ergot, % Nil
Excreta 1 piece in 1,000 g or less
Large seeds, % 0.2 max
Sclerotinia, % Nil
Stones, % 0.017 max
Wheat, % 0.75 max
Wild oats, % 1 max
- Total damaged and foreign material, 2
Source: 2007 Oats. Pages 7.1-7.24 in: Official Grain Grading Guide. Canadian Grain Commission, Winnipeg, MB, Canada
High free fatty acid (FFA) levels are an indicator of grain damage or mishandling and lead to the development of unacceptable flavors and aromas in the finished products.
The quality testing of grains destined for human consumption must considered for is biological and chemical contaminants. Aflatoxin, vomitoxin, and other fungal metabolites represent major quality issues in many grains. No limits have been set for these yet, although limits are expected to be set in the very near future.
If you want to learn more, here is a good read about oats quality standards:
CHAPTER 14 - Oat Milling: Specifications, Storage, and Processing by Noël Girardet and F.H. Webster (in Oats, 2nd ed)
https://www.scienced...891127649500191
I hope you will find it useful. Drop me a line if I can do anything else for you.
Kind regards,
Chris
Edited by Chris Zacharski, 26 February 2020 - 01:53 PM.