Baking with oat hull fiber.

Oats may be popular for their milk at the moment. So why should you bake with oat hull fiber? There’s more than one reason! One is that it can add some key functionality to your formula. It also has excellent adhesive, absorbent and textural qualities.

Some of the functional benefits:

  • Improve shelf life
  • Retain more moisture
  • Replace gums and carrageenan
  • Reduce breakage in cereals, chips, snacks, etc.

Another reason is for your label

It’s rich in dietary fiber. Oats have very high fiber content (85-90%) and the hull is 86% dietary fiber. Plus, it can be gluten-free, organic or 100% natural, depending on your supplier. So it’s a great ingredient for healthy, clean-label products!

How much should you use?

For best results, use between 3-5% flour weight. The amount will depend on what products you’re making. Also keep in mind, oat hull fiber will absorb water and lipids. This can help improve cake crumb softness.

Typical composition of oat hull fiber

Component Per 100 g
Calories 24 Kcal
Total dietary fiber 85.26
Soluble fiber 0.28
Insoluble fiber 84.98
Ash 4.7
Fat 0.48
Protein 2.19
Moisture 4.76