"Steaming" is used to inactivate lipolytic enzymes in oats which causes bitterness
"Steaming" is used to inactivate lipolytic enzymes in oats which causes bitterness, which may be a serious question of Chometz or that it's not acceptable for matzohs. https://www.doria.fi/bitstream/handle/10024/4320/roleofhe.pdf
3 comments:
Shame on you Reb Yudel!
http://www.glutenfreeoatmatzos.com/about.html
Oats have a very bitter enzyme and are normally injected with steam in the groat stage to eliminate the bitterness which of course makes oats chometz. As we could not inject steam the matzos therefore had a very unpleasant taste, but people who could not otherwise keep the mitzvah were still grateful to have them. In due course we overcame this problem by special cleaning, grinding and milling numerous times.
Shame on you Reb Yudel!
You were adequately answered last year,and you had no rebuttal to offer, yet you still insist on recycling your baseless accusations.
Don't bother me with the facts, I've already made up my mind!
http://www.jerusalemkoshernews.com/2011/03/public-service-message-%E2%80%93-organic-spelt-oat-matzos/
Yehoshua P. says:
March 30, 2011 at 00:38
In response to Yudel Shain: No oat matzoh is steamed. Oats by nature have bitter enzymes which are normally extracted through steam. The reason why oat matzos often have a bitterness to them is for this reason. Kestenbaum matzos do not steam their oats. They used to use some form of heat process to the kernels to remove the bitterness, but they stopped doing it this year. I do not beleive their heating of the kernels presented any shaila of chometz, rather, the shaila would be if the flour cannot be machmitz after the process then there would be a problem being yotzeh achilas matzoh with flour that can’t be machmitz. Lakewood matzos don’t do anything to their grains. It is possible that what they meant was minimizing the time from the grinding to the baking, not harvesting to baking. After all, being that their matzos were baked only two weeks ago, had the cutting taken place just prior to this, there would be a chodosh issue with their matzos. Lakewood matzos are yoshon!
Shame on you again!
http://www.jerusalemkoshernews.com/2012/03/rav-katz-comes-to-eretz-yisroel-to-produce-matzos-for-the-wheat-sensitive/
...Rav Katz was busy fielding questions from Rav Mordechai Gross’s Kashrus supervision of Bnei Brak, who wanted to know every last detail of precaution used during the harvesting process in the US. So pleased with the report received, Rav Gross agreed to give his Kashrus approval to both the Gluten Free Oat and Spelt Matzoh runs produced under Rav Katz’s auspices...
...Oats by nature contain bitter enzymes, which are normally extracted by the use of steam. For a Pesach production this is not an option as they would become Chametz and so gluten-free oat matzos often have a slight bitter aftertaste.
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