英国论文代写索耳福大学：燕麦的存储
日期: 2019年06月28日
英国论文代写索耳福大学：燕麦的存储
燕麦的品质受到燕麦种类，溶胶类型，施肥过程和植物可用保护的影响。
发现作物在其生长季节期间经受的气候条件对燕麦质量，特别是毒素和霉菌的含量具有相当大的影响。质量还应根据作物的坚果计划和谷物的最终使用而变化，无论是用于碾磨还是用于喂养牛。
过量烹饪燕麦会破坏营养成分，不得使其具有所需的健康商。然而，烹饪不足也会导致消化问题，因此在烹饪燕麦时要特别小心。
不同类型的燕麦需要以不同的方式烹饪，如果不这样做，则会破坏燕麦的质量。因此，总是建议燕麦用冷水煮沸煮熟。
燕麦与水的比例理想情况下应为2：1，除非燕麦的种类是独特的，并提及。有些燕麦需要更多的水和烹饪时间。因此，总体上要研究烹饪所需的水和烹饪时间，以便不破坏谷物的营养含量。
购买和存储建议
燕麦片应该与所有卷起的谷物一样储存在密封容器中，因为它们不会暴露在潮湿的环境中，这也可以保护谷物免受害虫和蚂蚁的伤害。应选择最优质的燕麦，并存放在干燥阴凉的地方。
英国论文代写索耳福大学：燕麦的存储
The quality of oats is affected by the variety of the oats, the type of sol, the fertilization process and the protection available to the plant.
The climatic conditions that the crop has been subjected to during the season of growing it are found to have a considerable effect on the oats quality and specifically the content of toxins and mould.The quality shall also vary on the basis of the nuturion programmes for the crop and the final use of the grain, whether for milling or for feeding the cattle.
Excessive cooking of oats shall destroy the nutritional content and shall not leave it with the desired health quotient. However undercooking also leads to digestion problems and hence utmost care is to be taken while cooking oats.
Oats of different types need to be cooked differently and if not done so it destroys the quality of oats. Hence it is always suggested that oats is cooked by simmering with cold water.
The oats to water ratio should be ideally 2:1 unless the kind of oats is unique and mentions so. Some oats require more water and time for cooking. Hence on the whole the water required for cooking and the time for cooking is to be studied well in order to not destroy the nutritional content of the grain.
Buying and Storage suggestions
Oatmeal should be stored in airtight containers just as the case with all rolled grains since they are not be exposed to moisture and this also protects the grain from vermins and ants. The best quality oats should be chosen and stored in a dry and cool place.
