Variability of carbohydrate composition and pasting properties of oat flakes and oat flours produced by industrial oat milling process – Comparison to non-heat-treated oat flours

•Industrial scale oat milling process induces a significant amount of starch damage.•Formation of starch damage is oat batch dependent in constant processing conditions.•Pasting behavior of oat flours changes due to the oat milling process.•Pasting behavior of oat flakes and flours is related to chemical composition.•Carbohydrate quality of oats is notably affected by the oat milling process.