Benefits of baking with oat fiber.

Brought to you by Grain Millers.

Any kind of fiber claim on a baked good label is a popular selling point for all ranges of consumers. In fact, over half are looking for more dietary fiber to eat.

However, from a baking standpoint, it’s more complicated than just adding more fiber. What kind of fiber is best for specific products? How will it affect the functionality of the other ingredients? What about the impact on final product quality or shelf life?

If you’re looking for a cost-effective fiber that can boost nutrition and product quality, look into the benefits of oat fiber.

Here are six reasons it’s worth baking with:

Total Dietary Fiber

If you’re adding more fiber, make it worth your while. Oat fiber has double the amount of wheat bran, so you can put that “good” or “excellent source of fiber” on your label! It was recently added to the FDA list of recognized sources of dietary fiber so you can highlight it on your label.

Water absorption and retention

Water activity plays a crucial role in baked goods, from baking qualities to shelf life and more. Oat fiber has high water absorption levels, and can also retain it well. This makes it a great substitute for chemically modified fibers.

Texture Modification / Viscosity Modification

As a result of its water absorption qualities, it can help with the final texture. Oat fiber reduces the rate of moisture loss, stopping crumbling. It can also help with thickening batters or formulating hydrocolloids and starches.

Maintain Crispiness & Reduce Breakage in Low-Moisture Food Systems

At a microscopic level, oat fiber is composed of long fiber strands. These reinforce cereal and legume starches in products like tortilla chips, crackers, RTE cereals, and other baked goods. Get added crunchiness without breakage post-baking during packaging and handling.

Anti-Caking Agent

If you’re looking for clean label ingredients, oat fiber is a great natural alternative to chemical anti-caking agents like silicon dioxide and tricalcium phosphate. It sequesters free water and reduces compaction of hydroscopic blends, such as powdered or crystallized organic acids and/or oleoresin-containing injectable brines for meat and poultry, spices, breaders and batters, and more.

Extend Shelf Life

Oat fiber releases water at a slower rate than starches. This means less water is reaching the surface, and the water activity is reduced in baked goods. So your final product will stale at a lower rate, with less mold growth.

Healthy, natural oat fiber benefits

Grain Millers believes in the healthy, functional features of oat fiber. That’s why they’ve worked at producing a minimally processed, chemical-free, clean label range of oat fiber products.

Learn more about Grain Millers’ oat fibers, their different uses, and how they can help your baked goods!