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.
Dr. Lin is the baking industry’s influencer who has had a love affair with baking for 30 years. Starting with a BSc degree in Food Science & Technology at the Ohio State University, a MSc and PhD from the Department of Grain Science at Kansas State University. While working at Wendy’s and Dave’s Killer Bread, her technical teams experienced the lack of technical baking information on the internet. Seeing that this was not freely shared, Dr. Lin decided to launch BAKERpedia to cover this gap. With over 2 million pages read annually, BAKERpedia is the world’s only FREE and comprehensive online technical resource for the baking industry. Catch Dr. Lin at our BAKER Academy solving baking problems, subscribe to the BAKERpedia YouTube Channel & follow her on LinkedIn.
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