hist-brewing: Oats

[Daniel W. Butler-Ehle]

On Thu, 7 May 1998, Jeff Renner wrote:

> I can't think of any reason not to use quick oats.  I have on occasion, as
> well as old fashioned.  Quick oats are probably more gelatinized. 

Rolled oats are typically in one of three styles: thick, regular, 
or quick (aka "instant").  (Well, there's probably also an extra 
thick.)  My understanding is that they're all gelatinized the same.  
The difference is how thinly the grain is rolled.  Steel-cut oats 
and scotch oats are not pregelatinized.

> It is my understanding that flaked oats are steamed then rolled, which
> gelatinizes the starches.

By what mechanism would rolling create the chemical change?

Dan



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