Quality Control Solutions for Oats and its Many Uses

Oats are an important cereal grain in food production, providing a wholesome source of vitamins, minerals, fiber, and other nutritional properties, along with being a gluten-free alternative for baked goods and food products. No matter your role in oat production or processing, KPM offers a host of analysis solutions to ensure quality at virtually every step of the process.

Moisture and Compositional Analysis

Moisture and Compositional Analysis

Rolled oats used in food production or to feed livestock receive their grades from the USDA and other entities based on certain measurable quality parameters. Most of these parameters can be measured quickly and easily with the help of near-infrared spectroscopy (NIR) technology with minimal sample preparation.

Parameter Why It's Analyzed When It's Measured
Moisture Excessive moisture can lead to sticky product, which may also be more susceptible to spoilage. Excessive moisture can lead to sticky product, which may also be more susceptible to spoilage.  Incoming ingredients
After: grinding/cutting/milling/flaking/rolling
Protein Oats have an inherently higher protein content than most cereal grains, making them a great source of protein for plant-based diets.Oats have an inherently higher protein content than most cereal grains, making them a great source of protein for plant-based diets. After: grinding/cutting/milling/flaking/rolling
Fiber Oats are also high in fiber compared to other grains, which makes them a great heart-healthy ingredient. Oats are also high in fiber compared to other grains, which makes them a great heart-healthy ingredient.  After: grinding/cutting/milling/flaking/rolling
Test Weight Test weight is a volumetric measurement that is a common quality indicator for oat grading processes.Test weight is a volumetric measurement that is a common quality indicator for oat grading processes. Incoming ingredient
After: grinding/cutting/milling/flaking/rolling
No items found.
Oats
Functional & Rheological Analysis

Functional & Rheological Analysis

Oat flour is a popular gluten-free option that is used in a variety of baked goods such as bread, muffins, granola bars, cookies, and others.

Product Parameters Measured When It's Measured
Oat Flour Starch Damage
Water Absorption
Incoming Ingredients
Dough Quality of damaged starch
Viscosity
Elasticity
Extensibility
Consistency
At-Line
Lab
Product Parameters Measured When It's Measured
Cookies/Biscuits Water absorption of flours
Quantity and quality of proteins
Damaged starch and dough stickiness
Dough consistency, extensibility, and elasticity
Cracks and blisters
Mixing
Rolling
Cutting
Lab
Crackers Water absorption of flours
Quantity and quality of proteins
Damaged starch and dough stickiness
Dough consistency, extensibility, and elasticity
Cracks and blistersWater absorption of flours
Mixing
Rolling
Cutting
Lab
Granola Bars Water absorption of flours
Quantity and quality of proteins
Consistency and viscosity of the dough
Damage and gelatinization of the starch
Structure and texture
Color
Mixing
Injection
Lab
KPM Products

Solutions for Analysis of Oat Flour and Dough

Mixolab 2 - Dough Analysis

Mixolab 2 - Dough Analysis

Rheo F4 - Dough Proofing

Rheo F4 - Dough Proofing

SDmatic 2 - Starch Damage

SDmatic 2 - Starch Damage

Product Types

Measurement Capability

Defects Detection Capability

KPM Products

Vision Products

No items found.
Knowledge Center

Additional Reading

No items found.
No items found.

Soil Nutrient Analysis

Oat plants grow best in well-drained soils are more tolerant to cooler, wetter growing climates than other cereal grain crops. However, oats do require larger quantities of available plant nutrients. Managing important soil quality parameters is vital for a successful harvest, but not at the cost of unnecessarily spending too much on fertilizer. Soil analysis technologies from KPM can quickly and easily measure soil for important parameters.

Analytes Detected

Parameter Why It's Analyzed
Nitrogen-Based Nutrients (Ammonia, Urea, TKN, Nitrate, Nitrite) Nitrogen is an important nutrient for all small grain crop types, is especially absorbed by oats in large quantities throughout the growing season. However, too much Nitrogen in the soil can be harmful to the groundwater. Urea and TKN content also have a role in animal feed quality.
Phosphorus-Based Nutrients (TP, o-Phosphate, Phosphate) Phosphorus is applied to the soil via fertilizer throughout the growing season but is especially important during the early season to help develop strong roots. 
Potassium Potassium may need to be added via fertilizer at different stages of the growing season.
Other Compounds in Crop Production Boron, copper, iron, manganese, zinc, and other minerals all have a role in oat crop production.
KPM Products

KPM Solutions for Testing Soil Extracts

FUTURA Continuous Flow Analyzer

FUTURA Continuous Flow Analyzer

SmartChem® Wet Chemistry Analyzer Series

SmartChem® Wet Chemistry Analyzer Series

Knowledge Center

Additional Reading

No items found.